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Comforting Chicken Noodle Casserole

If it's a classic, old-school, American comfort dish you seek, the discovery is quite simple: you're craving a casserole. And to anyone who loves Chicken Noodle Soup and Chicken Pot Pie, my Chicken Noodle Casserole is going to be your new best friend. Loaded with creamy and cheesy goodness, this baked chicken noodle dish is going to be amplified by a few, simple optional add-ins but it really brought to life with a burst of flavor employing the use of some Better Than Bouillon. Prepared, baked and on the table in under an hour, you'll see that to make something so simply while tasting outrageously comforting, you really don't have to give a cluck.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 rotisserie chicken, meat removed by hand and bones, skin, and cartilage discarded (I get one from Costco for the best chicken and best price)
  • 1 (10.5-ounce) can Cream of Chicken Soup (see Jeff’s Tips)
  • 1 (10.5-ounce) can Cream of Mushroom Soup
  • 1 teaspoon Better Than Bouillon Roasted Chicken Base (see Jeff’s Tips)
  • 1 cup mayonnaise
  • 1 cup whole milk
  • 8-ounce bag (2 cups) finely shredded Cheddar cheese (any blend you like)
  • 10-16 ounce bag frozen vegetable mix (see Jeff’s Tips)
  • 1/2 teaspoon of each/any (optional): seasoned salt, dried or rubbed sage, Italian seasoning, onion powder/granulated onion
  • 1/2 cup garlic herb cheese (optional)
  • 12-ounce bag wide egg noodles, cooked according to package instructions
  • 1 sleeve Ritz crackers, crushed
  • 4 tablespoons (1/2 stick) salted butter, melted in the microwave (30-45 seconds will do it)

Method
 

  1. Preheat the oven to 350°F.
  2. In a very large mixing bowl, add all the chicken mixture ingredients (don't forget the Better Than Bouillon - it packs an extra flavor punch). Stir until well-combined. Then, add the cooked egg noodles and stir until fully coated with the chicken mixture (see Jeff's Tips). Use som arm work as it will be quite thick.
  3. Spray a 9x13 casserole dish with nonstick cooking spray and transfer the coated noodles to the casserole dish, smoothing it out with a spatula so it's evenly in the dish.
  4. In another bowl, combine the Ritz crackers and melted butter with a fork until the crackers have absorbed the butter and sprinkle so it's evenly distributed over the mixture in the casserole dish (NOTE: see Jeff's Tips to double the crust).
  5. Bake on the center rack, uncovered, for 30-40 minutes until the top becomes a lovely shade of golden-brown (NOTE: I go for 35 mins but all ovens vary). 

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For a creamier texture, consider adding a splash of chicken broth or extra milk if the mixture appears too thick before baking.
  • To avoid dryness, ensure that your chicken is well-coated with the creamy mixture and check for doneness by looking for a golden-brown top and bubbling edges.
  • If you prefer a lighter option, swap out the mayonnaise for Greek yogurt or sour cream, which still provides creaminess with fewer calories.
  • This casserole can be stored in the fridge for up to 3 days; reheat it covered in the oven at 350°F for about 20 minutes to maintain its texture.
  • For an even crunchier topping, feel free to double the Ritz cracker crust by mixing two sleeves with the melted butter before sprinkling it over the casserole.

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