Description
A comforting and creamy chicken casserole featuring tender egg noodles, shredded chicken, peas, and a cheesy sauce topped with a crispy Ritz cracker and parmesan crust, 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 Pasta: Cook the egg noodles according to package directions until tender. Drain them well and transfer the noodles to the prepared baking pan.
- Make Sauce: In a medium saucepan over medium heat, melt the butter. Add the diced onion and sauté for 5 to 7 minutes until softened. Stir in the minced garlic and flour, cooking for 1 minute to form a roux.
- Add Liquids and Seasoning: Gradually pour in the chicken broth and milk while stirring constantly. Season with salt and black pepper. Bring the mixture to a simmer and cook until it thickens, stirring continuously to avoid lumps.
- Combine Ingredients: Once the sauce is thickened, stir in the frozen peas, shredded cheddar cheese, and shredded cooked chicken. Remove from heat and stir until the cheese melts into the sauce.
- Assemble Casserole: Pour the creamy chicken and cheese mixture evenly over the egg noodles in the baking pan.
- Prepare Topping: In a small bowl, combine the crushed Ritz crackers, grated parmesan cheese, and olive oil. Mix well until the toppings are moistened.
- Top and Bake: Sprinkle the cracker mixture evenly over the casserole. Bake uncovered in the preheated oven for 20 minutes or until the topping is lightly browned and crispy.
- Serve: Remove from the oven and serve the casserole hot for a delicious, comforting meal.
Notes
- You can substitute frozen peas with fresh green peas or frozen mixed vegetables for added variety.
- If you prefer a lower-fat version, use reduced-fat milk and cheese, and reduce the amount of butter used.
- For a gluten-free alternative, use gluten-free egg noodles and a gluten-free flour substitute for the roux.
- Make sure to drain the cooked noodles thoroughly to avoid a soggy casserole.
- This casserole can be prepared a day ahead, refrigerated, and baked just before serving for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
