Southern Chicken Noodle Casserole
Comfort food reaches new heights with this Southern Chicken Noodle Casserole, a hearty, family-friendly dish that's perfect for busy weeknights or potluck gatherings. Tender egg noodles are combined with juicy shredded chicken, a creamy homemade sauce enriched with cheddar cheese, and a medley of peas and carrots for a pop of color and flavor. The casserole is crowned with a buttery, golden topping of crushed crackers for an irresistible crunch. With just 20 minutes of prep and a simple layering and baking process, this dish delivers classic Southern charm in every bite. It's a cozy, satisfying meal guaranteed to have everyone coming back for seconds!
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Recipe Information
Ingredients
- 12 ounces egg noodles
- 3 cups cooked shredded chicken
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 0.25 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 0.5 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup frozen peas and carrots
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup crushed butter crackers (e.g., Ritz)
- 2 tablespoons melted butter
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
Cook the egg noodles according to package directions until al dente. Drain and set aside.
In a large skillet, melt the unsalted butter over medium heat. Add the diced onion and celery, and cook until softened, about 5 minutes.
Sprinkle the flour over the onion and celery mixture, stirring constantly to create a roux. Cook for 1-2 minutes, or until lightly golden.
Gradually whisk in the chicken broth, followed by the heavy cream, until the sauce is smooth and thickened, about 3-4 minutes.
Stir in the sour cream, shredded cheddar cheese, garlic powder, onion powder, paprika, salt, and black pepper until the cheese is melted and the sauce is well incorporated.
Add the cooked shredded chicken, frozen peas and carrots, and cooked egg noodles to the sauce. Mix well to combine.
Pour the mixture into the prepared casserole dish and spread it out evenly.
In a small bowl, combine the crushed butter crackers and melted butter. Evenly sprinkle this topping over the casserole.
Bake uncovered in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
Remove from the oven and let it cool slightly for 5 minutes. Garnish with fresh parsley if desired before serving.
Nutrition Facts
Calories |
963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 66% | |
| Saturated Fat | 28.9 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1078 mg | 47% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.4 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 369 mg | 28% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 603 mg | 13% | |
*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.
