Chicken Noodle Casserole

Cooking the egg noodles until just al dente and then shocking them in cold water prevents them from overcooking.

Photo by Arlene C.
Adapted from cookscountry.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cookscountry.com

Ingredients

  • 12

    ounces (7 3/4 cups) wide egg noodles

  • Salt and pepper

  • 3

    tablespoons unsalted butter

  • 1

    red bell pepper, stemmed, seeded, and chopped fine

  • 1

    onion, chopped fine

  • 3

    tablespoons all-purpose flour

  • 2 1/2

    cups half-and-half

  • 2 1/2

    cups low-sodium chicken broth

  • 1

    pound boneless, skinless chicken breasts, halved lengthwise and trimmed 4 ounces deli American cheese, chopped coarse

  • 4

    ounces sharp cheddar cheese, shredded (1 cup)

  • 1 1/2

    cups frozen peas

  • 25

    Ritz crackers, crushed coarse

Directions

Bring 4 quarts water to boil in Dutch oven. Add noodles and 1 tablespoon salt and cook, stirring often, until just al dente, about 3 minutes. Drain noodles and rinse with cold water until cool, about 2 minutes. Drain again and set aside. Melt 1 tablespoon butter in now empty pot over medium-high heat. Add bell pepper and onion and cook, stirring occasionally, until softened, about 5 minutes. Transfer to bowl; set aside. In now-empty pot, melt remaining 2 tablespoons butter over medium heat. Add flour and cook, whisking constantly, for 1 minute. Slowly whisk in half-and-half and broth and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Add chicken and cook until no longer pink, 8 to 10 minutes. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Remove pot from heat, transfer chicken to plate, and shred into bite-size pieces once cool enough to handle. Whisk American and cheddar cheeses into sauce until smooth. Stir shredded chicken, noodles, bell pepper mixture, peas, 1 1/2 teaspoons salt, and 1 1/4 teaspoons pepper into cheese sauce. Transfer mixture to 13 by 9-inch baking dish and top with crackers. Bake until golden brown and bubbling, about 15 minutes. Let casserole cool on wire rack for 10 minutes. Serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: