Chicken Noodle Casserole
User Reviews
5
Chicken Noodle Casserole
Description
The casserole layers shredded chicken with thawed mixed vegetables and cooked egg noodles blended into a mixture of cream of chicken soup, sour cream, milk, and seasoned with salt, pepper, red pepper flakes, onion and garlic powder, and thyme. One cup of freshly grated cheddar cheese is incorporated into the filling for richness.
The topping involves pulsing Ritz crackers in a food processor with melted butter until coarse crumbs form, which are sprinkled over the casserole before adding the remaining cheese on top. Baking at 350°F produces a bubbling, golden-topped casserole with a creamy filling and crispy texture contrast.
This dish can be prepared ahead by mixing the filling and refrigerating for up to two days before adding the topping and baking. It stores well refrigerated and reheats in the microwave or oven. Freezing is recommended only for the uncooked filling, which should be thawed fully before baking. A homemade cream of chicken soup substitute can be used to make this casserole fully from scratch.
Ingredients
- 1 onion chopped, medium
- 1½ pounds chicken shredded or chopped, cooked
- 2 cups mixed vegetables thawed (one 12-ounce bag, frozen
- 2 (10.5-ounce) cans cream of chicken soup
- 1 cup sour cream
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon thyme dried
- 2 cups cheddar cheese freshly grated
- ½ package egg noodles (8 ounces)
- 1 leeve Ritz crackers
- ¼ cup butter melted, salted
Instructions
- Preheat the oven to 350°F. Spray a 9x13 baking dish with non-stick spray and set aside. Bring a large pot of salted water to the boil. Cook the egg noodles for 6 minutes. Drain and rinse the noodles, and set aside. Mix the chicken, thawed mixed veggies, and onion together in a large bowl.
- Add the cream of chicken soup, sour cream, milk, salt, pepper, red pepper flakes, onion powder, garlic powder, and thyme to the bowl and stir to combine.
- Stir the cooked egg noodles into the mixture.
- Add 1 cup of the shredded cheddar cheese and mix well until combined.
- Pour the chicken mixture into the prepared baking dish.
- Add the sleeve of Ritz crackers to the bowl of your food processor. Pulse 6 times until the crackers have broken up slightly. Drizzle in the melted butter. Then pulse another 6-8 times until the cracker resembles crumbs and the melted butter has been well incorporated.
- Sprinkle the crackers over the top of the chicken mixture and top with the remaining shredded cheese.
- Place the dish in the preheated oven and bake at 350°F for 35 minutes, or until the top is golden brown and the sides are bubbly. Serve immediately.
Notes
- The chicken mixture can be prepared ahead and refrigerated up to 2 days; bring to room temperature before baking.
- Store cooked casserole in fridge for 3-4 days; reheat in microwave or oven covered with foil.
- Freeze only the chicken mixture before assembling casserole; thaw overnight in fridge prior to baking.
- For scratch cooking, substitute canned cream of chicken soup with a homemade roux-based chicken sauce seasoned as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Calories | 671kcal | 34% |
| Carbohydrates | 36g | 12% |
| Protein | 46g | 92% |
| Fat | 38g | 58% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 194mg | 65% |
| Sodium | 848mg | 35% |
| Potassium | 639mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 4096IU | 82% |
| Vitamin C | 8mg | 9% |
| Calcium | 407mg | 41% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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