Chicken Noodle Bake
A creamy, comforting casserole featuring juicy chicken, tender egg noodles, and a crispy topping, perfect for family dinners and gatherings.
Ingredients
Main Ingredients
- 1 bag 12 oz egg noodles
- 3 cups cooked shredded chicken Use rotisserie chicken for convenience.
- 1 bag 12 oz frozen peas and carrots Bright and aromatic.
- 1 can 10.5 oz cream of chicken soup Rich and creamy.
- 1 can 10.5 oz cream of celery soup For added depth of flavor.
- 1 cup whole milk Or half and half for a luscious consistency.
- 1 cup shredded cheddar cheese Melty and cheesy.
- 1 teaspoon garlic powder Fragrant and savory.
- 1 teaspoon onion powder Enhances the overall flavor.
- ¼ teaspoon black pepper Gives just the right kick.
- 2 cups crushed Ritz crackers For that delightful crunch.
- 4 tablespoons butter (melted) Brings everything together.
Instructions
Preparation
- Preheat your oven to 350°F and spray a 9x13-inch casserole dish with non-stick cooking spray.
- Cook the egg noodles according to the package instructions. Drain and set aside.
- In a large mixing bowl, combine the cooked shredded chicken, frozen peas and carrots, condensed cream soups, whole milk, and shredded cheddar cheese. Stir in the garlic powder, onion powder, and black pepper.
- Add the cooked and drained egg noodles to the bowl and stir gently to combine.
Assembly
- Transfer the mixture into the prepared baking dish, spreading it evenly.
- In a small bowl, mix the crushed Ritz crackers with the melted butter. Sprinkle this mixture over the top of the casserole.
Baking
- Bake in the preheated oven for 25 to 30 minutes or until the topping is golden brown and the casserole bubbles around the edges.
- Allow the casserole to sit for 5 to 10 minutes before serving.
Notes
For added flavor, consider adding cooked onions and garlic. You can substitute different vegetables or use low-fat ingredients for a lighter option.