Chicken Noodle Casserole

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12 ounces wide egg noodles

3 tablespoons butter

1 onion, chopped

3 tablespoons flour

2 1/2 cups chicken broth

2 1/2 cups half and half

1 pound boneless chicken breasts

2 cups shredded cheddar cheese

1 1/2 cups frozen peas

1 sleeve ritz crackers, crushed


1. Cook pasta according to package directions. Drain. Melt 1 Tablespoon butter in empty pot.

2. Add onion and saute until softened. Transfer onions to another bowl. Melt 2 T. butter in pot. Add flour and whisk for 1 minute. Slowly whisk in half and half and chicken broth. Bring to a boil, reduce heat and simmer 5 minutes. Add chicken and cook 8 - 10 minutes. Remove pot from heat. Transfer chicken to a plate. Whisk cheese, noodles, peas, onion, 1 1/2 teaspoon salt and 1 1/4 teaspoons pepper into sauce. Cut chicken into bite sized pieces and add to mixture Pour into a 9x13 pan. Top with crushed Ritz crackers.

3. Bake 15 minutes at 425. Serve.

Bon Appetit!

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