Chicken Noodle Casserole
Chicken Noodle Casserole with tender egg noodles, creamy cheese sauce, and a crunchy Ritz cracker topping, infused with the sweetness of red bell peppers and the heartiness of shredded chicken.
Ingredients
- 10 ounces about 6 cups wide egg noodles
- Salt and black pepper to taste
- 4 tablespoons unsalted butter
- 1 green bell pepper stemmed, seeded, and finely chopped
- 1 medium red onion finely chopped
- 4 tablespoons all-purpose flour
- 3 cups half-and-half
- 2 cups low-sodium chicken broth
- 1.5 pounds boneless skinless chicken breasts, halved and trimmed
- 4 ounces deli American cheese chopped
- 5 ounces sharp cheddar cheese shredded (about 1.25 cups)
- 1 cup frozen peas
- 15 Ritz crackers crushed
Instructions
- Bring 4 quarts of water to a boil in a Dutch oven. Add 1 tbsp salt and noodles. Cook until al dente, about 3 mins.
- Drain, rinse under cold water, drain again, and set aside.
- Melt 1 tbsp butter in the empty pot over medium-high heat. Sauté bell pepper and onion until softened, about 5 mins. Transfer to a bowl.
- Melt remaining 2 tbsp butter in pot. Add flour and whisk for 1 min. Gradually whisk in half-and-half and broth, bring to a boil. Reduce heat and simmer until thickened, about 5 mins.
- Add chicken, cook until internal temperature reaches 160°F, about 8-10 mins.
- Preheat oven to 425°F. Remove chicken, shred when cool.
- Whisk American and cheddar cheese into sauce. Stir in chicken, noodles, vegetables, peas, 1 tsp salt, and 1 tsp pepper.
- Transfer to a 13x9-inch baking dish. Top with crushed crackers.
- Bake until golden brown and bubbling, about 15 mins.
- Cool on wire rack for 10 mins before serving.