Creamy Chicken Noodle Casserole
Ingredients
The noodles
-
12
oz
wide egg noodles
-
1
tbsp
salt
-
1
tbsp
pepper
The filling
-
3
tbsp
unsalted butter
-
1
medium
red bell pepper
-
1
small
onion
-
3
tbsp
all purpose flour
-
2
cups
half-and-half
-
2½
cups
low-sodium chicken broth
-
1
lb
boneless, skinless chicken breasts
-
4
oz
deli American cheese
-
4
oz
sharp cheddar cheese
-
1½
cups
frozen peas
The topping
Instructions
- Boil water in a Dutch oven and cook the noodles for about 3 minutes until just al dente, then rinse with cold water.
- Sauté the bell pepper and onion in butter for about 5 minutes, then set aside.
- Make a roux by melting butter and whisking in flour, then slowly add half-and-half and chicken broth, whisking until smooth.
- Add chicken to the pot and cook until no longer pink, then shred the chicken once cool.
- Whisk in American and cheddar cheeses into the sauce until smooth, then mix in the shredded chicken, noodles, sautéed vegetables, peas, salt, and pepper.
- Transfer the mixture to a baking dish and top with crushed Ritz crackers.
- Bake at 425°F for about 15 minutes until golden brown and bubbling.
- Let the casserole cool for 10-15 minutes before serving.
Nutrition Facts (estimated)
Servings
6-8
Calories
400
Total fat
20g
Total carbohydrates
35g
Total protein
25g
Sodium
800mg
Cholesterol
70mg
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