Easy Chicken Noodle Casserole
This Easy Chicken Noodle Casserole is the ultimate comfort food. Tender egg noodles, juicy shredded chicken, sweet peas, carrots, and a creamy homemade cheddar sauce are baked beneath a buttery cracker topping for a hearty family-friendly dinner that's perfect for busy weeknights.
Equipment
- 9x13-inch baking dish
- large pot
- Large skillet or saucepan
- large mixing bowl
- whisk
- wooden spoon or spatula
Ingredients
- 12 oz wavy egg noodles
- 3 cups shredded cooked chicken breast
- 1 cup frozen green peas
- 1 cup diced cooked carrots
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 2 cups low-sodium chicken broth
- 2 cups shredded cheddar cheese, divided
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup crushed buttery crackers
- 4 tbsp unsalted butter, melted
- 2 tbsp fresh parsley, minced
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish. Cook the egg noodles in salted boiling water for 2 minutes less than the package directions. Drain and set aside.
- In a large skillet, melt 1/2 cup butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and chicken broth until smooth. Simmer for 5–7 minutes until thickened. Remove from the heat and stir in the salt, pepper, and 1 cup shredded cheddar cheese until smooth.
- In a large bowl, combine the cooked noodles, shredded chicken, peas, and diced carrots. Pour the cheese sauce over the mixture and gently fold until evenly coated. Transfer to the prepared baking dish.
- Mix the crushed buttery crackers with the melted butter. Sprinkle the remaining cheddar cheese evenly over the casserole, then top with the buttered cracker crumbs.
- Bake for 20–25 minutes until the casserole is hot, bubbly, and the topping is golden brown.
- Let the casserole rest for 10 minutes before serving. Garnish with freshly minced parsley and enjoy warm.
Notes
For the creamiest sauce, shred your own cheddar cheese instead of using pre-shredded cheese. Slightly undercook the noodles so they finish cooking in the oven without becoming mushy. Rotisserie chicken is a great shortcut, and letting the casserole rest for 10 minutes before serving helps the sauce set beautifully.