Chicken Noodle Casserole Buttery (Printable version)

Creamy chicken, egg noodles, veggies, and a golden buttery cracker topping baked to perfection.

# List of ingredients:

→ Poultry

01 - 3 cups cooked chicken, shredded or cubed

→ Pasta

02 - 12 ounces wide egg noodles

→ Vegetables

03 - 1 cup frozen peas and carrots, thawed
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1/2 cup celery, diced

→ Sauce

07 - 1 can (10.5 ounces) condensed cream of chicken soup
08 - 1 cup sour cream
09 - 1/2 cup milk
10 - 1 cup shredded cheddar cheese
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Topping

14 - 1.5 cups buttery round crackers, crushed
15 - 4 tablespoons unsalted butter, melted

# Directions:

01 - Preheat oven to 375°F and grease a 9x13-inch baking dish.
02 - Cook egg noodles according to package instructions until al dente, then drain and set aside.
03 - Melt 1 tablespoon butter in a skillet over medium heat. Sauté onion, celery, and garlic until softened, about 4 minutes.
04 - In a large bowl, mix cooked chicken, noodles, sautéed vegetables, thawed peas and carrots, cream of chicken soup, sour cream, milk, cheddar cheese, thyme, salt, and pepper until well combined.
05 - Spread the mixture evenly in the prepared baking dish.
06 - Combine crushed crackers with melted butter and sprinkle evenly over the casserole.
07 - Bake uncovered for 30 to 35 minutes until the topping is golden and bubbling.
08 - Allow casserole to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The cracker topping stays crunchy and buttery even after baking, giving you texture in every forkful.
  • It uses pantry staples and leftover chicken, so you can pull it together on a weeknight without planning ahead.
  • The creamy sauce clings to the noodles and vegetables, making every bite comforting without feeling heavy.
02 -
  • Dont skip draining the noodles thoroughly. Excess water dilutes the sauce and makes the casserole watery instead of creamy.
  • Mix the cracker crumbs with butter before sprinkling them on top. Dry crackers burn quickly and wont turn golden.
  • Taste the filling before it goes in the oven. Canned soup can be salty, so adjust your seasoning accordingly.
03 -
  • Let the filling cool slightly before adding the cheese so it melts evenly instead of clumping in the hot liquid.
  • If the topping browns too fast, tent the dish loosely with foil for the last ten minutes of baking.
  • Double the recipe and freeze half unbaked. Cover it tightly and bake from frozen at 350 degrees for about an hour, adding ten minutes if needed.

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