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Easy Chicken Noodle Casserole

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A creamy, comforting classic combining tender chicken, egg noodles, and a velvety cheese sauce.

Ingredients

Scale
  • 12 oz Wavy Egg Noodles (340g)
  • 3 cups Shredded Cooked Chicken Breast (about 1 lb or 450g)
  • 1 cup Green Sweet Peas (150g, frozen)
  • 1 cup Diced Orange Carrots (130g, finely diced and cooked)
  • 0.5 cup Unsalted Butter (113g)
  • 0.5 cup All-Purpose Flour (60g)
  • 2 cups Whole Milk (480ml)
  • 2 cups Chicken Broth (480ml, low-sodium)
  • 2 cups Yellow Cheddar Cheese (226g, shredded and divided)
  • 1 teaspoon Salt (6g)
  • 0.5 teaspoon Black Pepper (1g)
  • 1 cup Buttery Crackers (crushed)
  • 4 tablespoons Unsalted Butter (57g, melted)
  • 2 tablespoons Fresh Green Parsley (finely minced)

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
  2. Cook the wavy egg noodles in salted boiling water for 2 minutes less than the package directions. Drain and set aside.
  3. Make the creamy sauce by melting 0.5 cup of unsalted butter in a large skillet, whisking in the flour, milk, and chicken broth until smooth. Bring to a simmer and cook until thickened, about 5-7 minutes.
  4. Combine the cooked noodles, shredded chicken, peas, and carrots in a large mixing bowl, and pour the creamy cheese sauce over this mix. Fold gently.
  5. Transfer this mixture to your prepared baking dish.
  6. Prepare the topping by mixing the crushed buttery crackers with the melted butter.
  7. Sprinkle the remaining cheddar cheese over the casserole, followed by the buttery cracker mixture.
  8. Bake in the preheated oven for 20-25 minutes until golden-brown and bubbly.
  9. Rest for about 10 minutes before serving, then garnish with parsley.

Notes

For variations, consider swapping green peas for corn or spinach, and try different cheeses like gouda or pepper jack. To make it gluten-free, use gluten-free noodles and flour.

Nutrition

Find it online: https://pinrecipezbylinaa.com/easy-chicken-noodle-casserole-creamy-comforting-classic/

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