Chicken Noodle Soup Casserole
A warm, satisfying baked casserole made with tender egg noodles, cooked chicken, mixed vegetables, and a creamy cheddar sauce. A buttery layer of crushed crackers and Parmesan creates a crisp, golden finish.
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Ingredients
For the Casserole:
- 2 cups sharp cheddar cheese freshly shredded
- 1/2 cup celery cut into small dice
- 2 cups cooked chicken either shredded or diced
- 1/4 teaspoon freshly ground black pepper
- 12 ounces wide egg noodles
- 3 tablespoons fresh garlic finely minced
- 2 cups whole milk
- 1 cup onion chopped
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 stick unsalted butter
- 2 cups mixed vegetables
- 1/4 teaspoon salt
For the Topping:
- 1/4 cup finely grated Parmesan cheese
- 1/2 stick unsalted butter melted
- 1 cup Ritz crackers crushed into crumbs
Instructions
- Preheat the oven to 400°F (200°C). Bring a large pot of water to a rolling boil, add the wide egg noodles, and cook them until al dente. Drain thoroughly and place the noodles aside.
- Melt 1 stick of unsalted butter in a large skillet set over medium heat. Add the chopped onion and diced celery, then sauté until both vegetables become tender.
- Add the minced garlic to the skillet and continue cooking for approximately 1 minute, just until fragrant.
- Sprinkle the flour over the cooked vegetables and whisk until fully incorporated. Cook the mixture for 1–2 minutes to remove the raw taste of the flour.
- Slowly add the chicken broth while stirring continuously. Continue mixing until the sauce begins to thicken.
- Pour in the whole milk and stir until evenly blended. Season the sauce with the salt and black pepper.
- Fold the mixed vegetables and cooked chicken into the sauce. Remove the skillet from the heat, then stir in the shredded sharp cheddar, setting aside a portion of the cheese for the casserole topping.
- Lightly grease a 9 × 13-inch baking dish. Add the cooked egg noodles and chicken mixture, stirring them together until the noodles are evenly coated and the ingredients are well distributed.
- Scatter the reserved cheddar cheese evenly across the surface of the casserole.
- Combine the crushed Ritz crackers with the grated Parmesan cheese. Distribute the cracker mixture evenly over the casserole, then drizzle the melted 1/2 stick of butter across the topping.
- Bake in the preheated oven for 15–20 minutes, or until the topping develops a crisp, golden-brown color.
- Remove the casserole from the oven and allow it to cool briefly before serving.