Description
Enjoy the creamy Chicken Cheddar Noodle Bake, featuring egg noodles, tender chicken, and a delightful crunchy topping. Perfect for quick weeknight dinners and family gatherings!
Ingredients
Scale
- 2 to 3 tablespoons olive oil
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 1 tablespoon garlic, minced
- 2 cans cream of chicken soup (10.5 ounces each)
- 1 cup half and half cream
- 2 cups sharp cheddar cheese, shredded
- 3 cups cooked egg noodles
- 1½ pounds cooked and shredded chicken breast
- 1 tablespoon parsley, chopped
- Salt and pepper to taste
- 1 sleeve Ritz crackers
- 1 cup sharp cheddar cheese, shredded
- 4 tablespoons butter, melted
Instructions
- Preheat oven to 350°F and spray a 9×13 baking dish with nonstick spray.
- In a Dutch oven, heat olive oil over medium-high heat and sauté red bell pepper, onion, and celery until softened.
- Add minced garlic and cook for 30 seconds. Stir in cream of chicken soup and half and half until combined.
- Mix in sharp cheddar cheese until melted and smooth.
- Fold in cooked egg noodles and shredded chicken, ensuring they are well coated.
- Season with parsley, salt, and pepper. Pour the mixture into the baking dish.
- Crush Ritz crackers and mix with melted butter and 1 cup of cheddar cheese. Top the casserole with this mixture.
- Bake uncovered for about 15 minutes or until topping is golden brown.
Notes
Substitute olive oil with avocado oil if desired.
Use rotisserie chicken for quicker preparation.
This dish can be made ahead and stored in the fridge for up to 24 hours before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 80mg