Chicken Cheddar Noodle Bake
This comforting chicken cheddar noodle bake blends tender shredded chicken, sharp cheddar, and creamy sauce, topped with a crunchy buttered Ritz cracker crust for a delicious, family-friendly casserole.
Equipment
- 1 Dutch oven 4-quart
- 1 baking dish 9x13-inch, sprayed with nonstick spray
- 1 Rolling Pin for crushing crackers
- 1 ziplock bag for crushing crackers
Ingredients
- 2 to 3 tablespoons olive oil
- 2 stalks celery chopped
- 1 red bell pepper chopped
- 1 medium onion chopped
- 1 tablespoon garlic minced
- 2 10.5-ounce cans cream of chicken soup
- 1 cup half and half cream
- 2 cups sharp cheddar cheese shredded
- 3 cups cooked egg noodles
- 1½ pounds cooked and shredded chicken breast
- 1 tablespoon parsley
- Salt and pepper to taste
- 1 sleeve Ritz crackers
- 1 cup sharp cheddar cheese shredded
- 4 tablespoons butter melted
Instructions
- Preheat oven to 350°F and spray a 9x13-inch baking dish with nonstick spray.
- Heat olive oil in a 4-quart Dutch oven over medium-high heat.
- Add chopped bell pepper, onion, and celery; cook until onions are translucent and vegetables soften, about 5 to 6 minutes.
- Stir in minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
- Reduce heat to medium; add cream of chicken soup and half and half, stirring until combined and heated through.
- Mix in 2 cups shredded sharp cheddar cheese until fully melted.
- Fold in cooked egg noodles and shredded chicken breast, mixing evenly.
- Add parsley, salt, and pepper to taste; stir well.
- Transfer mixture to the prepared baking dish.
- Crush Ritz crackers in a ziplock bag using a rolling pin, then combine with melted butter and 1 cup shredded cheddar cheese in a bowl.
- Spread the cracker mixture evenly over the casserole filling.
- Bake uncovered for 15 minutes or until topping is golden and cheese is melted.
Notes
- Use rotisserie chicken for convenience.
- Can be prepared ahead and refrigerated before baking.
- Adjust seasoning to taste.