If you don’t already have a dish on your list that you can always count on to fill you up and satisfy your cravings, then consider this your new Go-To Noodle Casserole! Once you taste this savory, cheesy, crunchy chicken-and-noodle bake for yourself, you’ll understand why we find ourselves making it again and again. And before that, you’ll experience just how easy this comforting dish is to prep, which will win you over before you even taste it! It’s always good to have a solid foundation of tasty, easy bakes on hand and our Go-To Noodle Casserole matches all the qualifications needed to make our regular rotation!
Ingredients
- 2 (10.5-ounce) cans cream of chicken soup
- 1 cup whole milk
- 1 cup sharp cheddar cheese, shredded
- 1 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 2 cups chicken, boneless and skinless, cooked and shredded
- 1/2 small yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 1 (12-ounce) bag frozen peas and carrots mix, thawed
- 1 (12-ounce) package wide egg noodles, cooked
- 1 1/2 cups butter crackers, coarsely crushed
- 2 tablespoons unsalted butter, melted
- parsley, to taste, chopped, for garnish
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Grease a 13×9-inch baking dish.
Step 3 –In a large bowl, add the cream of chicken soup, the milk, the cheese, the pepper, and the salt and stir to combine.
Step 4 –Stir the shredded chicken, the onion, the celery, and the peas and carrots mix into the soup mixture.
Step 5 –Gently fold the cooked noodles into the chicken mixture.
Step 6 –Pour the noodle mixture into the prepared baking dish and evenly spread it out.
Step 7 –In a medium bowl, add the cracker crumbs and the melted butter and stir to combine.
Step 8 –Sprinkle the cracker mixture over the casserole.
Step 9 –Bake the casserole until it is heated through and the cracker topping has lightly browned, about 30-35 minutes.
Step 10 –Serve the casserole garnished with the parsley.
