chicken noodle casserole
yummy
Popular Recipes
Chicken Noodle Casserole
If you thought casseroles couldn't get any more comforting, just wait until you try this variation inspired by chicken noodle soup! It's creamy, hearty, and topped with Ritz crackers.
Ingredients
- 12 oz. wide egg noodles
- 2 10.5-oz. cans cream of chicken soup
- 1 c. whole milk
- 1 c. shredded sharp cheddar cheese
- 1 tsp. ground black pepper
- 1/2 tsp. kosher salt
- 3 c. cooked, shredded chicken (from 1 rotisserie chicken)
- 1/2 small yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 1 12-oz. bag frozen peas and carrots, thawed
- 1 1/2 c. coarsely crushed butter crackers (such as Ritz, about 1 cracker sleeve)
- 2 Tbsp. unsalted butter, melted
- Chopped parsley, to serve
Direction
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil over medium-high. Add the egg noodles and cook, stirring occasionally, until just al dente, about 7 minutes. Drain and set aside.
- Stir together the cream of chicken soup, milk, cheese, pepper, and salt in a large bowl. Stir in the chicken, onion, celery, peas, and carrots. Gently fold in the egg noodles. Transfer mixture to a 13-by-9-inch baking dish and spread in an even layer.
- Stir together the cracker crumbs and butter in a medium bowl. Sprinkle mixture evenly over the casserole. Bake until heated through and the topping is lightly browned, 30 to 35 minutes. Sprinkle with parsley and serve.