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This chicken casserole is exactly the kind of comfort food that feels like a warm hug after a busy day. Rich, cheesy, and packed with tender chicken and veggies, it’s an all-in-one dish that pleases every family member around the table. Whether you’re feeding a crowd or meal-prepping for the week, this recipe consistently hits the mark.
I remember making this the first time for a weeknight dinner and being amazed at how well the whole family devoured it. It quickly became a go-to when I needed a reliable crowd-pleaser with minimal fuss.
Ingredients
- Olive oil: for sautéing the vegetables gently and developing flavor
- Celery: chopped finely to add a subtle aromatic crunch
- Red bell pepper: for sweetness and vibrant color
- Medium onion: provides a savory depth when cooked until translucent
- Minced garlic: to boost aroma and flavor without overpowering
- Cream of chicken soup: acts as the creamy base binding everything together—choose a high-quality brand for best results
- Half and half cream: to add richness and smoothness
- Sharp cheddar cheese: shredded freshly for the best melt and sharp flavor
- Egg noodles: cooked until tender but not mushy — classic pasta that holds up well in casseroles
- Chicken breast: cooked and shredded—rotisserie chicken works great here if you’re short on time
- Parsley: adds a fresh herbal note that brightens the dish
- Salt and pepper: to taste
- Ritz crackers: crushed finely for that buttery, crunchy topping
- Additional shredded cheddar: combined with melted butter for the topping adds golden richness and irresistible crispness
Instructions
- Preheat the oven and prepare the baking dish:
- Set your oven to 350 degrees Fahrenheit. Lightly grease a 9 by 13 inch baking dish with nonstick spray so your casserole won’t stick during baking.
- Sauté the vegetables:
- Warm olive oil over medium-high heat in a large Dutch oven. Add chopped red bell pepper, onion, and celery. Cook them until the onion turns translucent and the pepper and celery start to soften—this usually takes about five to six minutes. This gentle cooking draws out their natural sweetness and builds the foundation of flavor.
- Add garlic carefully:
- Once the veggies are soft, stir in minced garlic. Cook just for 30 seconds while stirring to avoid any burning because burnt garlic can taste bitter and spoil the flavor balance.
- Combine the creamy base:
- Turn the heat down to medium and pour in the cream of chicken soup along with the half and half. Stir them well to create a smooth, creamy mixture.
- Melt in the cheese:
- Add freshly shredded cheddar cheese and stir until it melts completely into the creamy base. This step enriches the casserole with sharp dairy goodness and ensures cheesy comfort in every bite.
- Incorporate noodles and chicken:
- Carefully fold in the cooked egg noodles and shredded chicken breast. The noodles soak up the creamy sauce while the chicken adds heartiness.
- Season thoughtfully:
- Sprinkle in the parsley along with salt and pepper according to your taste preferences. Stir gently to distribute the seasoning evenly.
- Transfer to baking dish:
- Pour the entire mixture into the prepared 9 by 13 inch baking dish and spread it out evenly.
- Prepare the topping:
- Place Ritz crackers in a sealable plastic bag and crush them finely using a rolling pin or kitchen tool. Transfer the cracker crumbs to a bowl.
- Enhance the topping:
- Mix melted butter and one cup of shredded sharp cheddar cheese into the crushed crackers. This buttery cheesy topping will create a golden crust when baked.
- Add topping and bake:
- Spread the topping evenly over the surface of the casserole. Place the baking dish in the preheated oven, uncovered. Bake for about 15 minutes until the cheese on top melts and the topping turns golden and crispy.
Sharp cheddar is my favorite ingredient here—it adds a bold tang that cuts through the creaminess perfectly. This dish always reminds me of cozy family dinners where everyone gathers around the table and slows down just enough to enjoy simple home cooking.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to keep the topping crispy. For longer storage, freeze the casserole before baking or after cooking—just thaw thoroughly before reheating.
Ingredient Substitutions
Swap chicken breast for cooked turkey or even cooked ham for a tasty twist. Use whole milk or heavy cream if you don’t have half and half handy. If you prefer a gluten-free casserole, substitute egg noodles with gluten-free pasta and use a gluten-free cream soup.
Serving Suggestions
Pair this casserole with a crisp green salad to balance the richness. Steamed green beans or roasted broccoli are also great sides that add freshness. A slice of warm crusty bread works perfectly for mopping up any cheesy sauce left on your plate.
Cultural Context
Chicken casseroles are a classic American comfort food with roots in the mid-20th century when convenience products like canned cream soups made home cooking easier. This recipe captures that nostalgic feel but uses fresh ingredients that bring out genuine home-cooked flavor.
Use leftover Thanksgiving turkey instead of chicken for a fantastic post-holiday meal.
FAQs about Recipes
- → What type of cheese works best for melting?
Sharp cheddar is ideal as it melts smoothly and adds a rich, tangy flavor complementing the creamy base.
- → Can I substitute egg noodles with another pasta?
Yes, pasta like rotini or penne can be used but egg noodles provide a tender texture that blends well with the creamy sauce.
- → How can I achieve a crunchy topping?
Crushing buttery crackers and mixing them with melted butter and shredded cheddar before baking ensures a crisp, flavorful topping.
- → Is it necessary to pre-cook the chicken?
Cooking and shredding the chicken beforehand helps it incorporate evenly and prevents overcooking during baking.
- → What is the best way to sauté the vegetables?
Cook olive oil, onion, celery, and bell pepper over medium-high heat until soft and translucent to enhance their natural sweetness.