Creamy Chicken Noodle Casserole
A creamy chicken noodle casserole made with rotisserie chicken, wide egg noodles, peas and carrots, cream of chicken soup, sour cream and sharp cheddar, baked under a buttery crushed Ritz topping. Feeds eight in under an hour, and the photos show the rotini version described in the notes.
Ingredients
Casserole Filling
- 12 oz wide egg noodles uncooked, or 12 oz rotini as pictured
- 3 cups cooked shredded chicken one rotisserie chicken
- 2 cans cream of chicken soup 10.5 ounces each, low sodium
- 1 cup sour cream full fat
- 1 cup whole milk
- 1/2 medium yellow onion diced small
- 2 cups frozen peas and carrots thawed and drained
- 1 tsp garlic powder
- 1 tsp dried parsley
- 2 cups sharp cheddar cheese shredded, divided
- 1 tsp kosher salt or to taste
- 1/2 tsp black pepper
Cracker Topping
- 1 1/2 cups Ritz crackers about one sleeve, crushed
- 4 tbsp unsalted butter melted
Equipment
- 9x13 inch Baking Dish
- Large Bowl
- Saucepan
Instructions
Cook the Noodles
- Heat the oven. Set the oven to 375°F (190°C) and grease a 9-by-13-inch baking dish.
- Boil the noodles. Cook the egg noodles in well-salted boiling water for 1 minute less than the package says. Drain and set aside.
Mix the Filling
- Start with the chicken and soup. Put the shredded chicken in a large bowl and pour the cream of chicken soup over it.
- Add the sour cream. Spoon the sour cream into the bowl.
- Add the onion. Tip in the diced onion.
- Add the vegetables and seasonings. Add the peas and carrots, then the garlic powder, parsley, salt and pepper.
- Pour in the milk. Add the milk to the bowl.
- Stir. Stir until everything is evenly coated in a loose, creamy sauce, then stir in half of the cheddar.
- Fold in the noodles. Add the drained noodles and fold gently until coated, taking care not to break them. Taste and adjust the salt.
Assemble
- Fill the dish. Spread the mixture evenly in the prepared dish and scatter the remaining cheddar over the top.
- Add the topping. Toss the crushed crackers with the melted butter until evenly coated and sprinkle them over the cheese.
Bake
- Bake until bubbling. Bake uncovered for 25 to 30 minutes, until the edges bubble and the cracker topping is golden brown.
- Rest and serve. Let the casserole stand for 5 minutes before serving so the sauce settles.
Notes
Pictured: the photos show the rotini version. Use 12 ounces of dry rotini in place of the egg noodles and boil it for 8 minutes, two minutes short of the package time; everything else is the same. Rotini holds its shape better in squares and reheats without going soft.
Make ahead: assemble the filling in the dish up to 24 hours ahead and refrigerate, keeping the topping separate. Bake from cold, covered, for 20 minutes, then uncover, add the cheese and crackers and bake 25 minutes more.
Storage: refrigerate up to 4 days and reheat covered at 350°F for 20 minutes. Freeze without the topping for up to 3 months; thaw overnight, add fresh buttered crackers and bake at 350°F for 30 to 35 minutes.
Substitutions: leftover turkey for the chicken; cream of mushroom for one can of soup; Greek yogurt for the sour cream; crushed potato chips, cornflakes or panko for the Ritz; a white sauce of 4 tablespoons butter, 1/4 cup flour, 2 cups broth and 1 cup milk in place of the canned soup.
Doneness: bubbling all around the edges and 165°F in the center, with a deep golden top. Nutrition values are an estimate.
Nutrition
Calories: 520kcal | Carbohydrates: 40g | Protein: 28g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 115mg | Sodium: 980mg | Potassium: 420mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1900IU | Vitamin C: 5mg | Calcium: 300mg | Iron: 2.5mg