5.0 from 9 votes
Chicken Noodle Casserole
Tender chicken, veggies, and egg noodles in a creamy, herby sauce, topped with buttery Ritz cracker crumbs and baked until bubbling. This chicken noodle casserole is comfort food bliss!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8
Calories: 377 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 3 cups shredded chicken (I used rotisserie chicken)
- 2 cups celery finely chopped
- 2 cups carrots finely chopped
- 1 yellow onion finely chopped
- 2 tablespoons olive oil
- 2 teaspoons poultry seasoning
- 1 teaspoon salt
- 21 ounces cream of chicken soup (2 cans)
- 1 cup chicken broth
- ½ cup milk
- 12 ounces wide egg noodles 1 package
- 1 sleeve ritz crackers
- 4 tablespoons butter
Instructions
- Preheat oven to 350˚F.
- Cook egg noodles per package directions to al dente. Once done, drain and set aside.
- In a large pot, combine celery, carrots, onion, poultry seasoning, salt, and olive oil. Cook over medium heat for 5-8 minutes or until the vegetables have softened.
- Add the cream of chicken soup, milk, and chicken broth and mix to combine. Stir in the chicken and egg noodle. Transfer the mixture to a 9x13 inch casserole dish.
- To make the topping crush the crackers into small crumbs, then combine with melted butter. Spread the crumb mixture over the top of the casserole.
- Bake for 20-25 minutes or until the casserole is piping hot and the crumb topping is crispy and golden brown.
Cup of Yum
Notes
- Shown garnished with chopped fresh parsley.
- Substitutions:
- How to Store: Store in an airtight container in the refrigerator for 3-4 days.
- How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
- This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
- How to Scale: This recipe can easily be doubled if you are feeding a crowd (use two 9x13 pans) or halved for smaller portions (use an 8x8 pan).
- This recipe can easily be doubled if you are feeding a crowd (use two 9x13 pans) or halved for smaller portions (use an 8x8 pan).
- Chicken: Shredded, cooked turkey or drained can tuna can be swapped in for the chicken.
- Poultry seasoning: If you don't have poultry seasoning on hand, you can substitute 1 teaspoon dried sage, 1/2 teaspoon dried thyme, 1/4 teaspoon ground marjoram, 1/4 teaspoon ground dried rosemary, and a pinch of ground nutmeg and black pepper.
- Cream of chicken soup: Cream of mushroom soup will work, too.
- Egg noodles: Another pasta such as penne or rotini can be substituted for the egg noodles.
- Ritz crackers: Bread crumbs or another favorite cracker like Cheez-Its or whole-wheat crackers can be swapped in for a crunchy crumb topping.
Nutrition Information
Calories
377kcal
(19%)
Carbohydrates
36g
(12%)
Protein
20g
(40%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
91mg
(30%)
Sodium
541mg
(23%)
Potassium
423mg
(12%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
5697IU
(114%)
Vitamin C
4mg
(4%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 377
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 36g | 12% |
| Protein | 20g | 40% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 91mg | 30% |
| Sodium | 541mg | 23% |
| Potassium | 423mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 5697IU | 114% |
| Vitamin C | 4mg | 4% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.