This Chicken Noodle Casserole is a classic comfort food ready with just 15 minutes of prep! Tender egg noodles, veggies, and juicy bites of chicken baked in a rich cream sauce.
60gramssaltine or Ritz crackers(about 18 crackers)
1tablespoonunsalted butter(melted)
Instructions
Cook noodles according to package directions in well-salted water, undercooking by 1 minute. Drain and rinse under cold water to stop the cooking process.
Meanwhile, make your sauce. In a large skillet over medium heat, melt your butter.
Add garlic, Italian seasoning, salt, onion powder and pepper and cook 1 minute.
Stir in flour until no white remains.
Whisk in broth and cream and cook until thickened, about 3-4 minutes. Taste and adjust seasonings as desired.
In a large, greased baking dish (9x13"), combine cooked egg noodles, sauce, frozen peas and carrots and cooked chicken.
Crush crackers in a medium zip top bag. Stir in 1 tablespoon butter and sprinkle over the top of the casserole.
Bake at 350 degrees F for 20 minutes or until bubbly (to prep ahead, simply prepare up to the point of the crackers and top with crackers just before baking).
Video
Notes
Substitutions:
You can swap the cream for evaporated milk or lighter cream.
You can swap the frozen peas and carrots for other frozen vegetables, or add in more!
You can swap the cooked chicken for another cooked meat (try bacon, ground beef or smoked sausages). You can also leave it out and use vegetable broth for a vegetarian meal.
Any size and shape of pasta will work great in this recipe.
Tips:
taste the sauce before pouring over the noodles to ensure it is seasoned to your liking.