Description
Chicken Noodle Casserole is a classic comfort food bake with egg noodles, peas and carrots, and cooked chicken in a rich cream sauce, topped with buttery crushed crackers and baked until bubbly!
Ingredients
Scale
- 3 cups dry egg noodles
- 1/4 cup plus 1 tablespoon unsalted butter
- 2 cloves garlic, finely minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 3/4 cup heavy whipping cream
- 2 cups frozen peas and carrots
- 2 cups cooked, chopped chicken
- 18 saltine or Ritz crackers
Instructions
- Preheat: Preheat the oven to 350°F. Lightly grease a 9×13″ baking dish.
- Cook Noodles: In a large pot of salted water, cook the noodles according to the package directions, undercooking by 1 minute. Drain the pasta and rinse under cold water.
- Melt Butter: Meanwhile, in a large saucepan over medium heat, melt 1/4 cup of the butter.
- Sauté Aromatics: Add the garlic, Italian seasoning, salt, onion powder, and pepper and cook for 1 minute.
- Add Flour: Stir in the flour, until no white remains.
- Simmer Sauce: Whisk in the broth and cream and cook for 3 to 4 minutes, until thickened. Taste and adjust seasonings as desired.
- Combine: In the prepared baking dish, combine the noodles, sauce, peas and carrots, and chicken.
- Crush Crackers: In a medium zip-top bag, crush the crackers and place them into a bowl.
- Top Casserole: In the microwave, melt the remaining 1 tablespoon butter. Stir the butter into the crackers and sprinkle over the top of the casserole.
- Bake: Bake for 20 minutes or until bubbly. Serve.
Notes
Rinse the noodles with cold water to stop the cooking process. Undercook noodles by 1 minute to avoid mushiness. Sprinkle the cracker topping on right before baking to keep it crunchy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 461 kcal
- Sugar: 2 g
- Sodium: 421 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 110 mg