Description
This Chicken Pot Pie Noodle Casserole is a comforting, creamy dish that combines tender cooked chicken, cheddar cheese, egg noodles, and mixed vegetables in a rich sauce topped with a buttery Ritz cracker crust. Easy to prepare and bake in under an hour, it serves as a hearty meal perfect for family dinners or potlucks.
Ingredients
Scale
Main Ingredients
- 4 cups cooked chopped chicken
- 1 cup shredded cheddar cheese
- 2 (10.5-oz) cans unsalted cream of chicken soup
- 1 (16-oz) container sour cream
- ½ tsp onion powder
- ¼ tsp garlic powder
- 1 (12-oz) bag frozen mixed vegetables
- 12 oz egg noodles
Topping
- 1 sleeve Ritz crackers, crushed
- ¼ cup melted butter
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Cook Noodles: Prepare the egg noodles according to the package directions until al dente. Drain well and set aside.
- Combine Ingredients: In a large mixing bowl, combine the cooked chopped chicken, shredded cheddar cheese, unsalted cream of chicken soup, sour cream, onion powder, garlic powder, and frozen mixed vegetables. Stir in the cooked egg noodles until all ingredients are well incorporated. Then, pour this mixture evenly into the prepared baking pan.
- Prepare Topping: In a small bowl, mix the crushed Ritz crackers with the melted butter to create a crumbly topping. Sprinkle this evenly over the top of the casserole.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the casserole is hot and bubbly and the topping is golden brown.
Notes
- You can substitute the mixed vegetables with fresh chopped vegetables if preferred. Just steam them lightly before mixing.
- For a lower-fat option, use reduced-fat sour cream and cheese.
- Ensure noodles are not overcooked before mixing, as they will continue to cook in the oven.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
