Ingredients
Pasta
- 12 ounces egg noodles
Sauce
- 1/4 cup butter
- 1/2 medium white onion, diced
- 3 teaspoons minced garlic
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups frozen peas
- 1 pound shredded cooked chicken
- 2 cups shredded cheddar cheese
Topping
- 1 cup crushed Ritz crackers
- 1/4 cup grated parmesan cheese
- 2-3 teaspoons olive oil
Instructions
- Preheat and prepare dish: Preheat your oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish to prevent sticking and ensure easy serving.
- Cook pasta: Cook the egg noodles according to the package instructions until al dente. Drain them well and transfer the noodles directly to the prepared baking dish to create the casserole base.
- Sauté onion: In a medium saucepan over medium heat, melt the butter. Add the diced onion and sauté gently for 5 to 7 minutes until the onion becomes soft and translucent, building a flavorful base for the sauce.
- Add garlic and flour: Stir in the minced garlic and sprinkle the all-purpose flour over the onions. Cook this mixture for about 1 minute to cook out the raw flour taste and start to thicken the sauce.
- Create sauce: Slowly whisk in the chicken broth and milk while stirring constantly to prevent lumps. Season with salt and black pepper. Simmer gently and cook until the sauce thickens, about 3 to 5 minutes.
- Combine chicken, cheese, and peas: Remove the sauce from heat. Stir in the frozen peas, shredded chicken, and shredded cheddar cheese until the cheese has melted completely and the mixture is creamy and well combined.
- Assemble casserole: Pour the creamy chicken and cheese sauce evenly over the noodles in the baking dish, spreading it out to cover the pasta thoroughly.
- Prepare topping: In a small bowl, mix crushed Ritz crackers, grated Parmesan cheese, and olive oil with a fork until combined and crumbly. Sprinkle this mixture evenly on top of the casserole for a crunchy, golden topping.
- Bake: Bake the casserole uncovered in the preheated oven for 15 to 20 minutes until the topping is lightly browned and crispy.
- Serve: Remove from the oven and serve hot, enjoying the creamy cheesy interior with the crisp topping.
Notes
- Using shredded cooked chicken makes this recipe quick, but leftover or rotisserie chicken works perfectly.
- You can substitute frozen peas with fresh or other vegetables such as carrots or green beans if desired.
- For a richer sauce, substitute part of the milk with cream or half-and-half.
- Make sure not to overcook the noodles initially to prevent them from becoming mushy after baking.
- To make the topping extra crispy, broil for 1-2 minutes at the end of baking, watching carefully to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
