Description
This easy Chicken Noodle Casserole combines tender chicken, egg noodles, peas and carrots in a rich homemade cream sauce, then finishes everything with a buttery, crispy cracker topping. It’s a cozy family dinner that’s simple enough for busy weeknights and perfect for using leftover or rotisserie chicken.
Ingredients
Scale
- 3 cups dry egg noodles (5½ oz or 156g)
- ¼ cup unsalted butter
- 1 tablespoon unsalted butter, divided from above for topping
- 2 cloves garlic, finely minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- ¾ cup heavy whipping cream
- 2 cups frozen peas and carrots
- 2 cups cooked chicken, chopped
- 18 saltine or Ritz crackers
- ¼ cup unsalted butter, for the sauce
- 1 tablespoon unsalted butter, for the topping
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions, but undercook them by 1 minute. Drain and rinse briefly under cold water.
- Meanwhile, melt ¼ cup butter in a large saucepan over medium heat.
- Add the garlic, Italian seasoning, salt, onion powder, and black pepper. Cook for about 1 minute, stirring frequently.
- Stir in the flour and cook until no dry white flour remains.
- Gradually whisk in the chicken broth and heavy cream. Cook for 3–4 minutes, whisking regularly, until the sauce thickens. Taste and adjust the seasoning if needed.
- Add the cooked noodles, creamy sauce, frozen peas and carrots, and chopped chicken to the prepared baking dish. Gently stir until evenly combined.
- Place the crackers in a zip-top bag and crush them into coarse crumbs. Transfer the crumbs to a small bowl.
- Melt the remaining 1 tablespoon butter in the microwave. Stir it into the cracker crumbs, then sprinkle the mixture evenly over the casserole.
- Bake uncovered for 20 minutes, or until the casserole is hot and bubbling around the edges. Serve warm.
Notes
- Don’t overcook the noodles: Undercooking them by 1 minute helps prevent them from becoming too soft while the casserole bakes.
- Chicken options: Leftover roasted chicken, baked chicken, or rotisserie chicken all work well.
- Cracker choice: Ritz crackers create a richer, buttery topping, while saltines provide a lighter crunch.
- Vegetable swaps: Frozen corn, broccoli, green beans, or mixed vegetables can be substituted for the peas and carrots.
- Make ahead: Assemble the casserole without the cracker topping and refrigerate. Add the buttered crackers just before baking for the best crunch.
- Leftovers: Store cooled leftovers in an airtight container in the refrigerator for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 115 mg