Description
A comforting and delicious Chicken Cheddar Noodle Bake that combines tender chicken, creamy sauce, and a crunchy topping.
Ingredients
Scale
- 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 (for topping)
- 4 tablespoons butter, melted
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
- In a 4-quart Dutch oven, heat olive oil over medium-high. Add bell pepper, onion, and celery; cook until onions are translucent and vegetables soften, about 5 to 6 minutes.
- Add minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
- Reduce heat to medium; stir in cream of chicken soup and half and half until combined and heated through.
- Add shredded sharp cheddar and stir until fully melted.
- Fold in cooked egg noodles and shredded chicken breast, mixing evenly.
- Add parsley, salt, and pepper to taste; stir to combine.
- Remove from heat and pour mixture into the prepared 9×13-inch baking dish.
- Place Ritz crackers in a ziplock bag and crush with a rolling pin. Transfer to a bowl and mix in melted butter and shredded cheddar.
- Spread cracker mixture evenly over the casserole filling.
- Bake uncovered for 15 minutes or until topping is golden and cheese is melted.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 100mg