Description
This Chicken Cheddar Noodle Bake features a blend of tender chicken, creamy cheese, and satisfying egg noodles, topped with a crunchy Ritz cracker crust. Ideal for family dinners or cozy nights, it’s a simple dish bursting with flavor that everyone will love!
Ingredients
- Olive Oil: 2 to 3 tablespoons
- Celery: 2 stalks, chopped finely
- Red Bell Pepper: 1, chopped
- Onion: 1 medium, chopped
- Garlic: 1 tablespoon minced
- Cream of Chicken Soup: 2 cans (10.5 ounces each)
- Half and Half Cream: 1 cup
- Sharp Cheddar Cheese: 2 cups shredded + 1 cup for topping
- Cooked Egg Noodles: 3 cups
- Cooked and Shredded Chicken Breast: 1.5 pounds
- Parsley: 1 tablespoon
- Salt and Pepper: to taste
- Ritz Crackers: 1 sleeve, crushed
- Butter: 4 tablespoons, melted
Instructions
- Preheat oven to 350°F and spray a 9×13 inch baking dish with nonstick spray.
- Heat olive oil in a Dutch oven over medium-high heat, add chopped bell pepper, onion, and celery; cook for 5-6 minutes until softened.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in cream of chicken soup and half and half, combine well.
- Incorporate shredded cheddar cheese until melted and smooth.
- Fold in cooked egg noodles and shredded chicken, mixing until coated.
- Season with parsley, salt, and pepper. Transfer mixture to the prepared baking dish.
- Crush Ritz crackers, mix with melted butter and cheese, then spread over the top of the casserole.
- Bake uncovered for 15 minutes, until topping is golden and cheese is bubbling.
Notes
For a gluten-free option, switch to gluten-free crackers and cream of chicken soup.
You can prep the dish a day in advance and store in the fridge before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg