Description
This creamy chicken casserole is a comforting, cheesy dish featuring tender egg noodles, shredded chicken, peas, and a rich sauce topped with a crispy Ritz cracker and parmesan crust. Perfect for a hearty family dinner, it combines easy stovetop prep with a quick oven bake for a delightful meal.
Ingredients
Scale
Pasta
- 12 ounces egg noodles
Sauce
- 1/4 cup butter
- 1/2 medium white onion, diced
- 3 teaspoons minced garlic
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups frozen peas
- 1 pound shredded cooked chicken
- 2 cups shredded cheddar cheese
Topping
- 1 cup crushed Ritz crackers
- 1/4 cup grated parmesan cheese
- 2-3 teaspoons olive oil
Instructions
- Preheat and Prepare: Preheat your oven to 400 degrees Fahrenheit and lightly grease a 9×13-inch baking pan to prevent sticking.
- Cook Pasta: Cook the egg noodles according to the package instructions until al dente. Drain well and spread the noodles evenly in the prepared baking pan.
- Make Sauce: In a medium saucepan over medium heat, melt the butter. Add the diced onion and sauté for 5 to 7 minutes until softened. Stir in the minced garlic and flour, cooking for about 1 minute to remove the raw flour taste.
- Add Liquids: Gradually whisk in the chicken broth and milk, seasoning with salt and black pepper. Continue stirring and bring the mixture to a simmer until it thickens to a creamy consistency.
- Combine Main Ingredients: Stir in the frozen peas, shredded cheddar cheese, and shredded cooked chicken into the sauce. Remove from heat and stir until the cheese is fully melted.
- Assemble Casserole: Pour the creamy chicken mixture evenly over the cooked noodles in the baking pan, spreading it out smoothly.
- Prepare Topping: In a small bowl, mix together the crushed Ritz crackers, grated parmesan cheese, and olive oil using a fork until the crumbs are lightly coated.
- Add Topping and Bake: Sprinkle the cracker topping evenly over the casserole. Bake uncovered in the preheated oven for 20 minutes or until the topping is lightly browned and crispy.
- Serve: Remove from oven and serve the casserole hot for a comforting and delicious meal.
Notes
- Use cooked shredded chicken from rotisserie or leftovers to save time.
- If you prefer, substitute white onion with yellow or sweet onion based on availability.
- For a crispier topping, broil for the last 2-3 minutes but watch closely to prevent burning.
- To make it lighter, use reduced-fat cheese and milk.
- Frozen peas should be thawed slightly or added directly; they cook during baking.
- Gluten-free noodles and flour can be used to adapt this recipe for gluten-free diets.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
