Description
A creamy and hearty chicken noodle casserole that’s perfect for busy weeknights.
Ingredients
Scale
- 12 oz Wavy Egg Noodles (340g)
- 3 cups Shredded Cooked Chicken Breast (about 1 lb or 450g)
- 1 cup Green Sweet Peas (150g, frozen)
- 1 cup Diced Orange Carrots (130g, cooked)
- 0.5 cup Unsalted Butter (113g)
- 0.5 cup All-Purpose Flour (60g)
- 2 cups Whole Milk (480ml)
- 2 cups Chicken Broth (480ml, low-sodium)
- 2 cups Yellow Cheddar Cheese (226g, shredded and divided)
- 1 teaspoon Salt (6g)
- 0.5 teaspoon Black Pepper (1g)
- 1 cup Buttery Crackers (crushed)
- 4 tablespoons Unsalted Butter (57g, melted)
- 2 tablespoons Fresh Green Parsley (finely minced)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Cook the egg noodles according to package directions, but for 2 minutes less. Drain and set aside.
- Make the cheese sauce by melting 1/2 cup of unsalted butter in a skillet over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk and chicken broth, whisking until smooth. Simmer for 5-7 minutes until thickened. Remove from heat and stir in salt, pepper, and 1 cup shredded cheese.
- Combine the egg noodles, chicken, peas, and carrots in a bowl. Pour the cheese sauce over and fold gently to mix.
- Assemble the mixture into the prepared baking dish.
- Add the crushed crackers mixed with 4 tablespoons of melted butter and sprinkle the remaining cheese on top.
- Bake for 20-25 minutes until golden brown and bubbly.
- Let it rest for 10 minutes before garnishing with parsley and serving.
Notes
Ensure to not overcook the noodles and allow the casserole to rest before serving for better texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg