Description
A comforting and creamy chicken casserole made with tender egg noodles, sautéed onions and garlic, creamy cheese sauce, peas, and shredded chicken, topped with a crunchy Ritz cracker and parmesan topping, baked to golden perfection.
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 pan: Preheat your oven to 400 degrees Fahrenheit and lightly grease a 9×13 inch baking pan to prevent sticking.
- Cook noodles: Boil the egg noodles according to package directions until al dente, then drain and transfer them into the prepared baking pan evenly.
- Sauté aromatics: In a medium saucepan over medium heat, melt the butter. Add diced onion and sauté for 5 to 7 minutes until softened and translucent. Then stir in minced garlic and cook for 1 additional minute to release flavor.
- Make sauce: Sprinkle in the all-purpose flour, stirring constantly to form a roux, and cook for 1 minute. Gradually whisk in chicken broth and milk, season with salt and pepper, and continue stirring until the sauce thickens and begins to simmer.
- Add filling ingredients: Once thickened, stir in frozen peas, shredded cheddar cheese, and shredded cooked chicken. Remove from heat and stir until the cheese completely melts and the mixture is creamy.
- Assemble casserole: Pour the creamy chicken and cheese sauce evenly over the noodles in the baking pan and spread to cover.
- Prepare topping: In a small bowl, combine crushed Ritz crackers, grated parmesan cheese, and olive oil using a fork until the mixture is evenly coated and crumbly.
- Top casserole: Sprinkle the cracker mixture evenly over the top of the casserole to create a crunchy topping.
- Bake: Place the casserole uncovered into the preheated oven and bake for 20 minutes until the crackers are lightly browned and the casserole is bubbly.
- Serve: Remove from oven and serve hot for a comforting meal.
Notes
- For a healthier twist, use whole wheat egg noodles or substitute some butter with olive oil.
- You can use fresh peas instead of frozen if available; just blanch them briefly before adding.
- If you prefer a spicier flavor, add a pinch of cayenne pepper or smoked paprika to the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Use rotisserie chicken for easier shredding and added flavor.
- To make this gluten-free, substitute all-purpose flour with a gluten-free flour blend and use gluten-free crackers for the topping.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg
