Chicken Noodle Casserole
This comforting chicken noodle casserole is made from scratch with simple, wholesome ingredients. It features tender chicken, vegetables, and egg noodles in a creamy sauce, topped with a crispy buttery cracker crust.
Ingredients
- 8 oz wide egg noodles
- 2 cups cooked chicken cubed
- 1 cup frozen peas and carrots
- 1/2 cup diced onion
- 1/2 cup diced celery
- 4 tablespoons unsalted butter divided
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried sage
- Salt and pepper to taste
- 1 cup crushed Ritz crackers
- Optional: 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Cook egg noodles according to package directions until al dente. Drain and set aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add onions and celery, cooking until softened, about 5 minutes.
- Add flour to the skillet and stir for 1 minute to create a roux.
- Gradually whisk in chicken broth and milk. Simmer, stirring constantly, until the sauce thickens, about 5 minutes.
- Remove from heat and stir in sour cream, garlic powder, onion powder, sage, salt, and pepper.
- In a large bowl, combine the cooked noodles, chicken, frozen peas and carrots, and the creamy sauce. Mix well.
- Transfer the mixture to the prepared baking dish. If using cheese, sprinkle it over the top now.
- In a small bowl, mix crushed Ritz crackers with 2 tablespoons of melted butter. Sprinkle this mixture evenly over the casserole.
- Bake for 25-30 minutes, until the top is golden brown and the casserole is bubbling.
- Let cool for 5-10 minutes before serving.
Nutrition
Calories: 379kcalCarbohydrates: 35gProtein: 20gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 105mgSodium: 357mgPotassium: 315mgFiber: 1gSugar: 4gVitamin A: 463IUVitamin C: 0.3mgCalcium: 96mgIron: 2mg
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