April 17th, 2013

Chicken Noodle Casserole

The words chicken and noodle are another pair that just always go together.  Chicken Noodle Soup always makes us feel better, and this creamy chicken noodle casserole with its buttery cracker topping is classic home cooking; simple comfort food for family gatherings or to take to a neighbor when you bring in dinner.  My mom made a lot of casseroles:  someone had a baby, she made a casserole; someone was sick, she made a casserole – you get the picture.

As much as I appreciate a good casserole, I think we all know that not all casseroles are created equal . . . There are easier methods of making chicken noodle casserole – but if you want the real deal, the kind you’d be proud to serve your guests, this one is not complicated and so worth it. {Your grandma would be proud.}  The recipe has been perfected by America’s Test Kitchen- so of course it’s one you’ll want to make again and again.

I like the simple combination of bell pepper and peas, but you can make it your own by finding your favorite mix of veggies – celery, carrots, or mushrooms are good choices.  You’ll love the home-style goodness of this dish – bring on dinner!



Chicken Noodle Casserole Recipe


  • 12 ounces (7 3/4 cups) wide egg noodles
  •   Salt and pepper
  • 3 tablespoons unsalted butter
  • 1 red bell pepper, stemmed, seeded, and chopped fine
  • 1 onion, chopped fine
  • 3 tablespoons flour
  • 2 1/2 cups half-and-half
  • 2 1/2 cups chicken broth
  • 1 pound boneless, skinless chicken breasts, halved lengthwise and trimmed
  • 4 ounces deli American cheese, chopped coarse
  • 4 ounces sharp cheddar cheese, shredded (1 cup)
  • 1 1/2 cups frozen peas
  • 25 Ritz crackers, crushed coarse


1. Bring 4 quarts water to boil in Dutch oven. Add noodles and 1 tablespoon salt and cook, stirring often, until just al dente, about 3 minutes (or follow package directions). Drain noodles and rinse with cold water until cool, about 2 minutes. Drain again and set aside.

2. Melt 1 tablespoon butter in now empty pot over medium-high heat. Add bell pepper and onion and cook, stirring occasionally, until softened, about 5 minutes. Transfer to bowl; set aside. In now-empty pot, melt remaining 2 tablespoons butter over medium heat. Add flour and cook, whisking constantly, for 1 minute. Slowly whisk in half-and-half and broth and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Add chicken and cook until no longer pink, 8 to 10 minutes.

3. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Remove pot from heat, transfer chicken to plate, and shred into bite-size pieces once cool enough to handle. Whisk American and cheddar cheeses into sauce until smooth. Stir shredded chicken, noodles, bell pepper mixture, peas, 1 1/2 teaspoons salt, and 1 1/4 teaspoons pepper into cheese sauce.

4. Transfer mixture to 13 by 9-inch baking dish and top with crackers. Bake until golden brown and bubbling, about 15 minutes. Let casserole cool on wire rack for 10 minutes. Serve.

*recipe from America’s Test Kitchen, Cook’s Country May 2013


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Posted under Chicken, Main Dish

6 Responses to “Chicken Noodle Casserole”

  1. I love a good chicken casserole. This sounds so good with the cheese in there. I have family in this weekend and I’m going to make this

  2. Mmm…this sounds comforting!!! Thanks for sharing at Sweet & Savory Saturdays #9.
    ~Amber @ http://dessertnowdinnerlater.blogspot.com/

  3. Sounds yummy and oh so comforting!

  4. I think everyone needs good old fashioned comfort food, especially in the winter! This looks perfect!

  5. Was delicious this. Thanks for posting. Top marks.


  6. this is delicious.. I used fat free half and half, still fabulous and less calories.


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