After Ski Chicken Casserole
Transport your taste buds to a cozy mountain lodge with this hearty After Ski Chicken Casserole, the ultimate comfort food for chilly evenings. This indulgent dish combines tender, seasoned chicken, creamy cheddar cheese sauce, and al dente egg noodles, all tossed with a medley of peas and carrots to create a balanced, flavorful meal. Topped with a golden, buttery layer of crushed Ritz crackers, this casserole delivers the perfect crunch with every bite. Ideal for warming up after a day on the slopes, this easy-to-make dinner is ready in just about an hour and serves six hungry adventurers. Whether you're looking for a new cozy classic or searching for the perfect après-ski recipe, this casserole will be your go-to for ultimate winter comfort.
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Recipe Information
Ingredients
- 2 pieces (approx. 1 lb total) boneless, skinless chicken breasts
- 12 oz egg noodles
- 4 tbsp butter
- 0.25 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups (divided) shredded cheddar cheese
- 1 cup frozen peas and carrots blend
- 1 cup crushed Ritz crackers
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp (or to taste) salt
- 0.5 tsp (or to taste) black pepper
- 0.5 tsp paprika
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
While the noodles cook, heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika. Cook the chicken for 4-5 minutes per side, or until fully cooked (165°F/74°C internal temperature). Remove from the skillet, shred or dice into bite-sized pieces, and set aside.
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden, creating a roux. Slowly pour in the chicken broth, whisking continuously to prevent lumps. Cook for 2-3 minutes until the mixture thickens.
Reduce the heat to low and stir in the heavy cream and 1 1/2 cups of shredded cheddar cheese. Stir until the cheese is fully melted and the mixture is creamy. Add salt and pepper to taste.
In a large mixing bowl, combine the cooked egg noodles, shredded chicken, cheese sauce, and frozen peas and carrots. Mix until everything is evenly coated.
Pour the mixture into the prepared casserole dish and spread into an even layer.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Scatter the crushed Ritz crackers over the cheese to create a crispy topping.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and golden brown on top.
Let the casserole cool slightly before serving. Enjoy this warm, comforting dish after a chilly day on the slopes!
Nutrition Facts
Calories |
921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 1062 mg | 46% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.9 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 338 mg | 26% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 636 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
