Creamy Chicken Casserole

Ingredients

• 12 oz Egg Noodles (uncooked, egg noodles)
• 2 cups Cooked Chicken (shredded rotisserie chicken, leftover cooked chicken, or canned chicken)
• 0.25 cup Unsalted Butter (softened, cut into cubes for melting)
• 1 cup White Onion (diced, about half a medium onion)
• 0.25 cup All-Purpose Flour (sifted)
• 3 cloves Garlic (minced)
• 2 cups Chicken Broth (low‑sodium)
• 2 cups Whole Milk (full‑fat for richness)
• 0.25 tsp Salt (kosher or table salt)
• 0.25 tsp Black Pepper (freshly ground)
• 2 cups Frozen Peas (no need to thaw)
• 2 cups Shredded Cheddar Cheese (sharp cheddar, shredded)
• 1 sleeve Ritz Crackers (crushed fine)
• 0.25 cup Parmesan Cheese (freshly grated)
• 3 tsp Olive Oil (extra‑virgin)
• 2 tbsp Fresh Parsley (chopped, optional garnish)

Instructions

1. Preheat Oven & Grease Pan

   Set the oven to 400°F (200°C) and let it preheat while you prepare the other ingredients. Lightly grease a 9x13‑inch baking dish with butter or non‑stick spray.

   Time: PT5M

   Temperature: 400°F

2. Cook Egg Noodles

   Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions, usually 8–10 minutes, until al dente. Drain and rinse briefly with warm water.

   Time: PT10M

3. Sauté Onion

   In a saucepan, melt 1/4 cup butter over medium heat. Add the diced white onion and sauté for 5–7 minutes, until softened and translucent.

   Time: PT7M

4. Make Roux & Add Garlic

   Sprinkle 1/4 cup all‑purpose flour over the softened onion, stir to combine, and cook for about 90 seconds. Add the minced garlic and cook another 30 seconds.

   Time: PT2M

5. Add Liquids and Simmer

   Gradually whisk in 2 cups chicken broth followed by 2 cups whole milk. Season with 1/4 tsp salt and 1/4 tsp black pepper. Bring the mixture to a gentle simmer; it will thicken as the flour works.

   Time: PT5M

6. Drain Noodles

   When the sauce is thickening, drain the cooked noodles in a colander and set aside.

   Time: PT2M

7. Finish Sauce with Peas, Cheese & Chicken

   Turn off the heat. Stir in 2 cups frozen peas, 2 cups shredded cheddar cheese, and about 2 cups cooked chopped chicken. The residual heat will melt the cheese; stir until smooth.

   Time: PT3M

8. Combine Pasta and Sauce in Baking Dish

   Transfer the drained noodles to the greased 9x13‑inch baking dish. Pour the cheese‑chicken sauce over the noodles and toss gently with a spatula until everything is evenly coated.

   Time: PT2M

9. Prepare Cracker Topping

   Place a sleeve of Ritz crackers in a zip‑top bag and crush them with a rolling pin or meat mallet until fine crumbs. Transfer crumbs to a bowl, add 1/4 cup grated Parmesan cheese and 3 teaspoons olive oil, and toss until the mixture is lightly moistened.

   Time: PT5M

10. Add Topping to Casserole

    Evenly sprinkle the cracker‑Parmesan mixture over the top of the casserole.

    Time: PT1M

11. Bake Until Golden

    Place the casserole in the preheated oven and bake for 15–20 minutes, or until the topping is lightly browned and the sauce is bubbling.

    Time: PT20M

    Temperature: 400°F

12. Garnish and Serve

    Remove from oven, let rest 5 minutes, then sprinkle with chopped fresh parsley if desired. Serve warm.

    Time: PT1M

Nutrition Facts

Calories

820

Protein

30g

Carbohydrates

80g

Fat

45g

Fiber

5g