Chicken Egg Noodle Casserole Recipe
Old Fashioned Chicken Noodle Casserole is the ultimate comfort food dinner with tender chicken, flavorful vegetables, and egg noodles, all smothered in a rich, creamy savory sauce!
Servings 8
Calories 471kcal
Ingredients
- 12 ounces wide egg noodles
- 10- ounce package frozen mixed vegetables
- 2 cups shredded cooked chicken
- 6 tablespoons unsalted butter divided
- 1/2 cup diced onion
- 1 tablespoon minced garlic
- 1/4 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 1/2 teaspoon fresh thyme leaves or 1/2 teaspoon dried
- 1 cup grated cheddar cheese
- 1 sleeve Ritz cracker crumbs
Instructions
- Cook the noodles according to the package directions, then drain well.
- Combine the vegetables, and chicken with the noodles.
- Heat the oven to 400°. Spray a 9x13 inch pan with cooking spray. Pour the noodles into the pan.
- Melt 3 tablespoons of butter in a saute pan. Cook the onion and garlic for 3 minutes, then stir in the flour, salt and pepper and cook for another minute.
- Whisk in the broth, milk, heavy cream, and thyme and cook until the sauce begins to thicken.
- Stir the sauce into the noodles, then stir in half the cheese.
- Melt the remaining cheese and crush the crackers, then pour the butter over the crackers.
- Sprinkle the remaining cheese over the noodles and spread the crackers over the cheese.
- Place in the oven and bake for 30 minutes, or until bubbly and the top has browned.
Notes
Recipe Tips
- Don't overcook the noodles: They will continue to cook in the oven, so it's best to cook them until they're al dente. This way, they won't become mushy during the baking process.
- Customize your veggies: Feel free to mix up the veggies based on what you have on hand or your family's preferences. Corn, bell peppers, or even spinach could be great additions!
- Make it crispy: For an extra crunch, add more crushed Ritz crackers on top.
- Spice it up: If you enjoy a bit of heat, add some crushed red pepper flakes to the sauce.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: May be frozen for up to 3 months. Thaw and reheat in the oven or microwave.
Nutrition
Calories: 471kcal | Carbohydrates: 43g | Protein: 20g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 103mg | Sodium: 479mg | Potassium: 357mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2541IU | Vitamin C: 5mg | Calcium: 330mg | Iron: 2mg
