Chicken Noodle Casserole
This Easy Chicken Noodle Casserole combines tender pasta, pre-cooked chicken, and veggies in a creamy cheese sauce, topped with a Ritz cracker topping for a delicious twist on the classic soup.
Servings: 12 servings
Ingredients
- 3 cups cooked shredded chicken
- 12 ounces wide egg noodles
- 2 (10.5 ounce) cans cream of chicken soup
- 1 cup whole milk
- 1 cup shredded sharp cheddar (or favorite style)
- 1 teaspoon chicken bouillon
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup finely diced yellow onion (optional: saute for 2 minutes to reduce raw onion falvor)
- 3 ribs celery (finely diced)
- 12 ounce bag frozen mixed vegetable thawed
- 1 ½ cups Ritz cracker pices coarsley chopped
- ½ stick butter (5 tablespoons)
- 2 tablespoons butter (melted)
- green onions and parsley for garnish
Instructions
- Preheat oven to 350°F. Coat a 13x9-inch baking dish with nonstick spray, or prep a 12-inch skillet.
- Cook Chicken Breast, or strip a rotisserie chicken. Shred tender meat with 2 large forks, or with a stand or an electric mixer.
- Bring a large pot of salted water to boil over medium-high heat. Add egg noodles and cook al dente, about 7 minutes. Drain and set aside.
- In a large bowl, add cream of chicken soup, milk, cheese, chicken bouillon, salt, and pepper, and stir together.
- Stir in shredded chicken, onion, celery, and thawed frozen vegetables.
- Fold in the cooked egg noodles. Spoon mixture into baking dish and spread evenly.
- Stir together Ritz cracker crumbs and Butter in a small bowl. Sprinkle mixture evenly overt he casserole. Bake approx. 25-35 minutes, until topping is lightly browned.
- Let set for 10 minutes. Sprinkle with sliced green onions and parsley. Serve and enjoy!
Notes
Storage: Store your leftovers in the refrigerator in an airtight container for up to 3 days. In fact, some say this recipe is even better the next day!
Freeze: Put the casserole together, but leave the cracker topping off. Cover the casserole dish with plastic wrap and a layer of aluminum foil or an airtight lid to freeze before baking. It will last up to 3 months in the freezer.
When ready to cook, thaw the casserole, add the Ritz cracker topping, and then bake as directed.
Nutrition
Serving: 1serving | Calories: 328kcal | Carbohydrates: 31g | Protein: 17g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 431mg | Potassium: 295mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1821IU | Vitamin C: 4mg | Calcium: 132mg | Iron: 2mg
Find it online:
www.soulfullymade.com/creamy-chicken-noodle-casserole-recipe/