Easy Chicken Noodle Casserole with Cheddar Cracker Topping
By Nora Kim
Prep
15 min
Cook
40 min
Total
55 min
Servings
8
Level
Easy
This chicken noodle casserole recipe has a preparation time of 55 minutes and is an appropriate choice for cooking one casserole․ Ingredients include curly egg noodles and chicken in a creamy sauce with peas and carrots‚ as well as cheddar cheese and crushed salty crackers on top․ The crackers and cheese turn brown in the oven․
I cook the noodles 2 minutes less than called for on the package to account for further cooking in the oven․ I mix melted butter and flour to create a light-colored‚ thick paste․ I add milk gradually to the sauce while stirring vigorously․ I shred cheddar cheese from a block to use in the sauce and on top of the noodles for better melting․
Use a 9×13-inch ceramic baking dish for this recipe to provide room for the sauce to simmer without bubbling over․ Let the casserole rest for 10 minutes or more before serving․ Garnish the top with parsley․ Serve with a green salad and blue cheese dressing․
If you want a browned top on a casserole‚ broil it for 1-2 minutes after baking․ Watch casseroles with buttered toppings carefully to avoid burning them․ Serve casseroles after the topping is browned and the cheese is bubbling․
Why you'll love this recipe
- Dinner serves eight․ Total cook time for casserole is 55 minutes․
- Frozen peas can be added to the soup without thawing to reduce preparation time and dishes․
- A rotisserie chicken from the grocery store saves you the step of shredding chicken and provides more flavor for the filling․
- The sauce keeps the filling from drying out‚ including the noodles in the filling‚ which otherwise might dry out around the edges․
- You don't need any special tools to prepare it․ You will need a big pot‚ skillet‚ whisk‚ bowls‚ and a 9x13 baking dish․
- You can assemble it ahead of time if refrigerated until serving time․
Ingredients
- •12 oz wavy egg noodles (wide or extra-wide)
- •3 cups cooked chicken breast (shredded, about 1 lb or 450g)
- •1 cup frozen sweet peas (150g)
- •1 cup carrots (130g, finely diced and cooked)
- •½ cup unsalted butter (113g)
- •½ cup all-purpose flour (60g)
- •2 cups whole milk (480ml)
- •2 cups low-sodium chicken broth (480ml)
- •2 cups sharp yellow cheddar cheese (226g, shredded and divided)
- •1 teaspoon salt
- •½ teaspoon black pepper
- •1 cup buttery crackers (crushed, about 25-30 crackers)
- •4 tablespoons unsalted butter (57g, melted)
- •2 tablespoons fresh green parsley (finely minced, for garnish)
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Lightly grease a 9×13 inch baking dish.
- 3
Bring a large pot of salted water to a rolling boil.
- 4
Cook the 12 oz wavy egg noodles according to the package directions, stopping about 2 minutes early.
- 5
Drain the noodles immediately and set them aside.
- 6
Melt 1/2 cup (113g) unsalted butter in a large skillet or saucepan over medium heat.
- 7
Whisk in the 1/2 cup (60g) all-purpose flour and cook for about 1 minute, whisking constantly, until it forms a smooth blonde paste.
- 8
Slowly pour in the 2 cups (480ml) whole milk while whisking vigorously.
- 9
Gradually whisk in the 2 cups (480ml) chicken broth.
- 10
Cook the sauce, stirring frequently, for about 5-7 minutes until it gently simmers and coats the back of a spoon with a clean line drawn through it.
- 11
Remove the sauce from the heat and stir in the salt, pepper, and 1 cup (113g) of the shredded cheddar until melted and smooth.
- 12
Combine the undercooked noodles, shredded chicken, frozen peas, and diced carrots in a large bowl.
- 13
Pour the cheese sauce over the noodle mixture and gently fold until coated.
- 14
Transfer the mixture to the prepared baking dish and spread it into an even layer.
- 15
Mix the crushed crackers with the 4 tablespoons (57g) melted butter in a small bowl until the crumbs are moistened.
- 16
Sprinkle the remaining 1 cup (113g) cheddar evenly over the casserole.
- 17
Cover the cheese with the buttery cracker crumbs.
- 18
Bake for 20-25 minutes, until the casserole is hot, the sauce bubbles around the edges, and the crust is golden-brown and crispy.
- 19
For an extra-crispy top, broil for 1-2 minutes at the end, watching carefully to prevent burning.
- 20
Rest the casserole for at least 10 minutes.
- 21
Scatter the finely minced parsley over the crust and serve warm.
FAQ
Nutrition (per serving)
Calories
562
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