Best Cheesy Chicken Casserole

Learn how to make Cheesy Chicken Casserole. This is a chicken pasta casserole that’s easy to make and a total family favourite. 

Creamy Chicken Casserole
Image by Rachel via The Stay At Home Chef

How To Make Creamy Chicken Casserole:

Start by preheating your oven to 400 degrees Fahrenheit and lightly grease a 9×13 pan.

This recipe calls for cooked, chopped chicken, so you can use leftover, bake some up, boil some up, or use a shredded rotisserie chicken, or you could even use canned chicken.

Next bring a large pot of water to a boil, then cook your egg noodles, 12 ounces, according to the package directions.

Meanwhile, in another saucepan get 1/4 cup of butter melting over medium heat. Then we’ll add in about a cup of diced white onion, so about half of an onion.

We’re gonna saute the onion until it’s tender which will be about 5 to 7 minutes.

Now, once the onions are soft we’ll sprinkle in 1/4 cup of all-purpose flour, and three cloves of minced garlic, and we’ll let this cook for about 90 seconds.

Then we’ll pour in two cups of chicken broth, 2 cups of milk, season with 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper, and we’ll bring this to a simmer.

As it comes to a simmer the flour will cause the mixture to thicken up.

At this point, your pasta should be about done, so when it is, drain it and rinse it and set it aside.

After a minute or two of simmering, your sauce should start thickening up, and then you’ll add in 2 cups of frozen peas, 2 cups of shredded cheddar cheese, and about 2 cups of cooked chopped chicken.

Turn off the heat and we’ll stir this in.

There should be just enough residual heat to melt the cheese.

Once the cheese is melted in, we’re gonna grab our pasta, and we’ll pour that into our prepared 9×13 pan.

Then we’ll grab our sauce and pour that on top of the pasta.

Then we’ll give it a quick toss right in our 9×13 pan until all of the pasta is evenly coated.

Instead of peas, you could also use a bag of mixed frozen veggies, whatever your family likes.

Now, it wouldn’t be a good casserole without a delicious topping on top, so what you’re gonna do is grab a sleeve of Ritz crackers, and you want to crush those up inside the sleeve.

If it helps, you can also use a meat mallet or a rolling pin to crush it up nice and finely, then we’ll pour that into a bowl and crush up any remaining large chunks.

Then we’ll add in 1/4 cup of freshly grated Parmesan cheese, and toss this together real quick, and then add in about three teaspoons of olive oil and toss just until it’s slightly moistened.

Then we’ll sprinkle this mixture right on top of our pasta. You want to give it a nice even layer so you get that little bit of crunch right on top.

Then we’re gonna bake this in the 400-degree oven for 15 to 20 minutes until the crackers on top are lightly browned.

If you want to add a little pop of colour, you can garnish with some freshly chopped parsley, but other than that you are ready to eat.

How To Make Creamy Chicken Casserole
Best Cheesy Chicken Casserole

This Creamy Chicken Casserole is made from scratch with healthy ingredients and ready in less than 30 minutes! Perfect weekday dish when you have a craving for something hearty.

Course: Dinner, Main Course
Cuisine: American
Keyword: Chicken Casserole, creamy chicken casserole
Ingredients
  • 12 ounces egg noodles
  • 1/4 cup butter
  • 1/2 white onion diced
  • 3 cloves garlic minced
  • 1/4 cup flour
  • 2 cups chicken broth
  • 2 cups of milk
  • 2 cups frozen peas
  • 1 pound cooked diced chicken
  • 2 cups shredded cheddar cheese
  • 1 cup crushed Ritz crackers
  • 1/4 cup grated parmesan cheese
  • 2-3 teaspoons olive oil
Instructions
  1. Preheat oven to 400 degrees and lightly grease a 9×13 pan. Cook the egg noodles according to the package directions. Drain and add pasta to prepared pan.

  2. Meanwhile, melt butter in a medium-sized saucepan over medium heat. Add in onion and saute 5 to 7 minutes, until softened. Stir in garlic and flour and cook 1 minute. Slowly pour in chicken broth and milk and bring to a simmer, stirring constantly.

  3. Once the mixture has thickened, stir in peas, and chicken. Pour over pasta in the 9×13 pan. Add in cheddar cheese and toss to coat.

  4. In a small bowl, use a fork to mix together crushed crackers, parmesan, and olive oil. Sprinkle over the pasta.

  5. Bake in the preheated oven, uncovered, for 15 to 20 minutes, until crackers are lightly browned. Serve hot.

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