Chicken Noodle Casserole
This Chicken Noodle Casserole is a classic comfort food ready with just 15 minutes of prep! Tender egg noodles, veggies, and juicy bites of chicken baked in a rich cream sauce.
Ingredients
- 3 cupsdry egg noodles ((5½ oz or 156g))
- ¼ cupplus 1 tablespoon unsalted butter ((divided))
- 2 clovesgarlic ((finely minced))
- 1 teaspoonitalian seasoning
- ½ teaspoonsalt
- ¼ teaspoononion powder
- ¼ teaspoonpepper
- ¼ cupall-purpose flour
- 2 cupslow-sodium chicken broth
- ¾ cupheavy whipping cream
- 2 cupsfrozen peas and carrots
- 2 cupscooked, chopped chicken
- 18saltine or ritz crackers
Directions
- 1
Preheat the oven to 350°F. Lightly grease a 9x13" baking dish.
- 2
In a large pot of salted water, cook the noodles according to the package directions, undercooking by 1 minute. Drain the pasta and rinse under cold water.
- 3
Meanwhile, in a large saucepan over medium heat, melt ¼ cup of the butter.
- 4
Add the garlic, Italian seasoning, salt, onion powder, and pepper and cook for 1 minute.
- 5
Stir in the flour, until no white remains.
- 6
Whisk in the broth and cream and cook for 3 to 4 minutes, until thickened. Taste and adjust seasonings as desired.
- 7
In the prepared baking dish, combine the noodles, sauce, peas and carrots, and chicken.
- 8
In a medium zip-top bag, crush the crackers and place them into a bowl.
- 9
In the microwave, melt the remaining 1 tablespoon butter. Stir the butter into the crackers and sprinkle over the top of the casserole.
- 10
Bake for 20 minutes or until bubbly. Serve.