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There's nothing quite like the comfort of a delicious chicken noodle casserole.  This classic casserole is filled with chicken, noodles, vegetables, and creamy made-from-scratch sauce. Topped with crunchy, buttery crackers this chicken noodle bake is packed with flavor.

Chicken Noodle Casserole

About a Mom
There's nothing quite like the comfort of a delicious chicken noodle casserole.  This classic casserole is filled with chicken, noodles, vegetables, and creamy made-from-scratch sauce. Topped with crunchy, buttery crackers this chicken noodle bake is packed with flavor.
5 from 1 vote
Prep Time 1 hour 20 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 708 kcal

Ingredients
  

  • 12 ounces wide egg noodles 7 3/4 cups
  • Salt and pepper
  • 3 tablespoons butter or margarine
  • 1 green bell pepper stemmed, seeded, and chopped fine
  • 1 onion chopped fine
  • 3 tablespoons flour
  • 2 1/2 cups half-and-half
  • 2 1/2 cups chicken broth
  • 1 pound boneless skinless chicken breasts, halved lengthwise and trimmed
  • 6 ounces sharp cheddar cheese shredded (1 1/2 cups)
  • 1 1/2 cups sliced fresh mushrooms
  • 25 Ritz crackers crushed coarse

Instructions
 

  • Bring 4 quarts water to boil in a large pot or Dutch oven. Add noodles and 1 tablespoon salt and cook, stirring often, until just al dente, about 3 minutes (or follow package directions). Drain noodles and rinse with cold water until cool, about 2 minutes. Drain again and set aside.
  • Melt 1 tablespoon butter in now empty pot over medium-high heat. Add bell pepper and onion and cook, stirring occasionally, until softened, for about 5 minutes. Transfer to a bowl; set aside. In now-empty pot, melt remaining 2 tablespoons butter over medium heat. Add flour and cook, whisking constantly, for about 1 minute. Slowly whisk in broth and half-and-half and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, for about 5 minutes. Add chicken and cook until no longer pink - 8 to 10 minutes.
  • Preheat oven to 425 degrees. Remove pot from the heat. Once the chicken is cool enough to handle, transfer chicken to a plate, and shred into bite-size pieces. Whisk cheddar cheese into sauce until smooth. Stir shredded chicken, noodles, bell pepper mixture, mushrooms, 1 1/2 teaspoons salt, and 1 1/4 teaspoons pepper into cheese sauce.
  • Transfer mixture to 13 by 9-inch baking dish and top with crackers. Bake until golden brown and bubbling, about 15 minutes. Let casserole cool on wire rack for 10 minutes. Serve.

Nutrition

Serving: 1gCalories: 708kcalCarbohydrates: 59gProtein: 37gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 176mgSodium: 816mgPotassium: 676mgFiber: 3gSugar: 8gVitamin A: 927IUVitamin C: 18mgCalcium: 364mgIron: 2mg
Keyword chicken and noodle casserole, chicken noodle bake, chicken noodle casserole
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