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

Scale

2 tablespoons olive oil
2 stalks celery, chopped finely
1 red bell pepper, chopped
1 medium onion, chopped
1 tablespoon garlic, minced
2 cans (10.5 ounces each) cream of chicken soup
1 cup half and half cream
2 cups sharp cheddar cheese, shredded
1 cup sharp cheddar cheese, for topping
3 cups cooked egg noodles
1.5 pounds cooked and shredded chicken breast
1 tablespoon parsley
Salt and pepper, to taste
1 sleeve Ritz crackers, crushed
4 tablespoons butter, melted

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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