Chicken Noodle Casserole Recipe

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Sharlene Published: December 22, 2020 Modified: August 27, 2021
Chicken Noodle Casserole Recipe

How To Make Chicken Noodle Casserole

This savory and belly-filling noodle casserole makes the perfect dinner meal! It’s covered in a creamy sauce and tender chicken for a heartier meal.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes

Serves:

Ingredients

  • 12ozegg noodles,uncooked
  • 2chicken breasts,boneless skinless
  • ½tspkosher salt
  • ¼tspblack pepper,coarse ground
  • 1tbspvegetable oil
  • 2garlic cloves,minced
  • 20ozcream of chicken soup,2 cans
  • 1cupwhole milk
  • cupscheddar cheese,shredded
  • 2cupsfrozen mixed vegetables,corn, peas and carrots
  • 20Ritz Crackers,crushed into fine crumbs
  • 2tbspunsalted butter

Instructions

  1. Preheat the oven to 350 degrees F.

  2. Cook the pasta for 2 minutes shy of the directions. Drain the pasta, but do not rinse.

  3. Cut the chicken into 1-inch cubes, then cook them in a skillet on medium high heat with the olive oil.

  4. Cook for 3 to 4 minutes or until the chicken is fully cooked.

  5. Remove the chicken from the pan to a large mixing bowl.

  6. Add the pasta, salt, pepper, garlic, soup, milk, cheese, and mixed vegetables.

  7. Carefully mix, then pour the mixture into a 9 x 13-inch baking dish.

  8. Add the Ritz crackers and butter to a small skillet on medium heat.

  9. Cook for 2 to 3 minutes until the butter is melted, stirring occasionally, and until the cracker crumbs start to toast.

  10. Add the cracker crumbs over the chicken noodle mixture.

  11. Bake the casserole for 30 to 35 minutes, uncovered.

  12. Serve warm, and enjoy!

Nutrition

  • Calories: 490.46kcal
  • Fat: 24.08g
  • Saturated Fat: 10.04g
  • Trans Fat: 0.58g
  • Monounsaturated Fat: 8.01g
  • Polyunsaturated Fat: 3.63g
  • Carbohydrates: 43.41g
  • Fiber: 2.61g
  • Sugar: 3.09g
  • Protein: 24.44g
  • Cholesterol: 102.32mg
  • Sodium: 579.72mg
  • Calcium: 252.15mg
  • Potassium: 347.16mg
  • Iron: 2.86mg
  • Vitamin A: 226.37µg
  • Vitamin C: 2.67mg
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