Chicken Noodle Casserole
Creamy chicken, egg noodles, peas, and carrots bake beneath a buttery Ritz cracker topping.
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Ingredients
- 3 cups chicken cooked and diced
- 1/2 yellow onion large; diced
- 1 can cream of chicken soup
- 3/4 cup mayonnaise
- 1 cup cheese shredded
- 2 cups peas and carrots frozen
- 12 ounces egg noodles
- 25 crackers Ritz crackers crushed; about 1 cup of crumbs
- 1/4 cup butter melted
Instructions
- Cook the egg noodles according to the package directions, stopping at al dente for a firmer finished noodle. Drain them.
- Dice the cooked chicken and the yellow onion.
- In a mixing bowl, stir together the chicken, onion, cream of chicken soup, mayonnaise, shredded cheese, and frozen peas and carrots.
- Gently fold in the cooked, drained egg noodles, then spread the mixture evenly in a casserole dish.
- Crush the Ritz crackers in a food processor or blender. Sprinkle the crumbs over the casserole, then pour the melted butter over them.
- Bake at 350°F for 35 to 45 minutes, until the cracker crumbs are golden and crisp. Before serving, check that the center reaches 165°F with a food thermometer; continue baking and check again if needed.
- Let the casserole rest for 15 minutes before serving.
Notes
Use cooked chicken, not raw chicken, for the listed baking directions. Refrigerate leftovers within 2 hours in shallow, covered containers and use within 3 to 4 days. The mayonnaise-based sauce may separate after freezing. Thaw frozen leftovers in the refrigerator, cold water, or microwave, and reheat to 165°F.
Nutrition
Serving: 1servingCalories: 811kcalCarbohydrates: 58.4gProtein: 38.4gFat: 46.5gSodium: 838mgFiber: 4gSugar: 5.2g