Creamy Chicken n Noodles

Jump to recipe Craving the ultimate cozy dinner? Let me introduce you to my Creamy Chicken and Noodles! 🍲✨ Around here, Mondays are unofficially “Rotisserie Mondays,” where I grab a rotisserie chicken and turn it into a comforting, no-fuss casserole that tastes like pure home. I’m almost thinking of making this a series because it’s just that good!

This dish starts with the heart of any creamy casserole: a savory sauce. We’re talking butter, garlic, and a handful of my favorite seasonings, all browned together to bring out that rich depth. Then, a little flour goes in to thicken things up before we whisk in cream and water, creating a sauce that’s just the right mix of creamy and smooth. Pour it all over your shredded rotisserie chicken and tender noodles, top with a crunchy layer of crushed crackers, and let the oven do its magic.

Not only is this dish warm and cozy, but it’s also the kind of meal that’s ready when you need it most — easy enough for a weeknight yet delicious enough to feel like a treat. Whether you’re also picking up a rotisserie chicken on Mondays or making it your own, this creamy casserole is bound to become a staple. So get cozy and dig in!

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Creamy Chicken n Noodles Recipe

Serves: 4

Equipment: 8-quart glass baking dish (Double Recipe for a 9x13 dish)

Ingredients:

• 2 cups cooked, chopped chicken

• ¼ cup butter

• 2-4 cloves garlic (minced)

• 1 teaspoon Italian seasoning

• Kosher salt

• ¼ teaspoon onion powder

• Fresh cracked black pepper

• ¼ cup all-purpose flour

• 3 cups uncooked egg noodles

• 2 cups water

• 2 teaspoons chicken bouillon

• ¾ cup heavy cream

• 2 cups frozen veggies (I usually pick corn or green beans or mixed!)

  
  

Topping:

• Around 20 Ritz crackers, crushed

• 1 tablespoon melted butter

Directions:

1. Preheat oven to 350°F. The Sauce: In a large skillet over medium heat, melt the butter. Add the garlic, Italian seasoning, salt, onion powder, and pepper, stirring for about a minute until fragrant.

2. Get your water boiling for your noodles and boil according to the package, but undercook by a minute so your noodles don't go mushy.

3. Sprinkle in the flour over the butter mixture, stirring until fully incorporated. Slowly whisk in the broth and cream, cooking for 4-6 minutes or until the sauce thickens. Taste and adjust seasonings to your preference.

4. In a greased 8-quart baking dish, mix together the cooked noodles, sauce, frozen veggies, and chopped chicken.

5. Place crackers in a zip-top bag, crush them, then mix in 1 tablespoon of melted butter. Sprinkle this mixture over the casserole.

6. Bake at 350°F for about 20 minutes, or until bubbly.

Note:

• To prep in advance, assemble the casserole without the cracker topping, then add it just before baking.