Creamy Chicken n Noodles Recipe
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.
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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
Instructions
- 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.
- 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.
- 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.
- In a greased 8-quart baking dish, mix together the cooked noodles, sauce, frozen veggies, and chopped chicken.
- Place crackers in a zip-top bag, crush them, then mix in 1 tablespoon of melted butter. Sprinkle this mixture over the casserole.
- Bake at 350°F for about 20 minutes, or until bubbly.
Notes
To prep in advance, assemble the casserole without the cracker topping, then add it just before baking.
Servings: 4