Chicken Cheddar Noodle Bake
The aroma of a hearty casserole bubbling away in the oven is one of life’s simplest joys. Imagine the savory scent of chicken, creamy cheddar, and aromatic vegetables mingling together, filling your home with warmth and comfort. When the timer goes off, and you pull out a golden-browned Chicken Cheddar Noodle Bake, you can’t help but smile. Each bite is creamy, cheesy, and oh-so-satisfying, making it the perfect dish for cozy family gatherings or a weeknight pick-me-up.
Table of Contents
Growing up, my family often gathered around the dinner table on chilly evenings, sharing stories while my mom worked her magic in the kitchen. One of her standout creations was a delicious noodle bake that became an absolute favorite. This Chicken Cheddar Noodle Bake brings back those wonderful memories, making it a comforting tribute to family meals that nourished both body and soul. I can’t wait for you to experience the delight of making this dish for your loved ones too!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 35 minutes, it’s perfect for busy weeknights.
- Irresistible Flavor: The combination of creamy cheddar with tender chicken and crunchy topping is a crowd-pleaser.
- Eye-Catching Appeal: The golden Ritz cracker crust adds a fun twist to your dinner table.
- Flexible Serving: Great for dinner, lunch leftovers, or even meal prepping for the week!
- Diet-Friendly Options: Easily adapt to gluten-free with a simple swap for gluten-free crackers.
Ingredients You’ll Need
Olive Oil (2 to 3 tablespoons): This is your cooking fat, providing rich flavor and helping to soften the veggies. You can substitute with canola or vegetable oil if needed.
Celery (2 stalks, chopped): Crunchy and aromatic, it adds texture. Feel free to use bell peppers or carrots for a different twist.
Red Bell Pepper (1, chopped): Sweet and vibrant, it enhances flavor. Green bell peppers work too if you prefer a slightly sharper taste.
Onion (1 medium, chopped): Essential for depth of flavor. Use yellow or white onions for sweetness, or red onions for a bolder taste.
Garlic (1 tablespoon, minced): Adds a punch of flavor. Fresh is best, but you can use garlic powder in a pinch.
Cream of Chicken Soup (2 (10.5-ounce) cans): This adds creaminess and binds everything together. For a lighter option, try a homemade version using low-fat ingredients.
Half and Half Cream (1 cup): Makes everything smooth and velvety. You can use milk for a lighter version.
Sharp Cheddar Cheese (2 cups shredded, plus 1 cup for topping): Provides that cheesy goodness! Feel free to mix in some Gruyère or Monterey Jack for a flavor twist.
Cooked Egg Noodles (3 cups): Add heartiness to your bake. You can substitute with wide pasta or gluten-free noodles.
Cooked and Shredded Chicken Breast (1½ pounds): Essential for protein. Leftover rotisserie chicken works beautifully here.
Parsley (1 tablespoon): For a touch of freshness at the very end. Swap it out for thyme or rosemary for a different flavor profile.
Salt and Pepper: Essential seasonings to enhance flavor.
Ritz Crackers (1 sleeve): This is your topping, providing crunch. You can substitute with any buttery cracker.
Butter (4 tablespoons, melted): Helps the cracker topping brown beautifully and adds richness.
How to Make Chicken Cheddar Noodle Bake
Preheat and Prepare: Start by preheating your oven to 350°F. Prepare your 9×13-inch baking dish with a quick spray of nonstick cooking spray, ensuring an easy release of your delicious baked dish later on.
Sauté Vegetables: In a 4-quart Dutch oven, heat 2 to 3 tablespoons of olive oil over medium-high heat. Toss in the chopped red bell pepper, onion, and celery. Sauté until the onions become translucent and the veggies soften, about 5 to 6 minutes. This process adds a lovely base of flavor.
Add Garlic: Stir in the minced garlic and let it cook for 30 seconds, stirring constantly. You’ll know you’re ready when the garlic becomes fragrant—be careful not to let it burn!
Combine Sauces: Reduce the heat to medium and mix in the two cans of cream of chicken soup and the cup of half-and-half. Stir until the mixture is combined and heated through, creating a luscious sauce.
Melt Cheese: Add in the shredded sharp cheddar cheese, stirring until it melts completely and becomes part of that creamy goodness.
Fold in Noodles and Chicken: Now, gently fold in the cooked egg noodles and shredded chicken breast. Make sure everything is evenly mixed, ensuring every bite is full of flavor.
Add Seasonings: Sprinkle in the parsley, salt, and pepper to taste. Stir well to combine, ensuring everything is seasoned perfectly.
Transfer to Baking Dish: Remove your Dutch oven from the heat and pour the delicious mixture into the prepared baking dish, spreading it out so it’s nice and even.
Prepare Cracker Topping: Place the Ritz crackers in a ziplock bag and crush them with a rolling pin until you have fine crumbs. In a separate bowl, mix these crumbs with 4 tablespoons of melted butter and the additional cup of shredded cheddar cheese.
Top and Bake: Spread the cracker mixture evenly over the top of the casserole filling. Bake uncovered in the preheated oven for 15 minutes, or until the topping turns golden brown and the cheese is all melty and bubbly.
Storing & Reheating
To store your Chicken Cheddar Noodle Bake, allow it to cool completely before covering it with plastic wrap or transferring to an airtight container. It can stay at room temperature for about 1 to 2 hours. In the fridge, it lasts 3 to 4 days. For longer storage, you can freeze it for up to 3 months—just make sure to wrap it tightly. When you’re ready to enjoy it again, reheat in the oven at 350°F for about 20-25 minutes, or until warmed through. Expect the texture to be a bit softer after freezing, but you can refresh it with a sprinkle of fresh cheese on top for an extra melty bite!
Chef’s Helpful Tips
- If you’re in a hurry, use rotisserie chicken for a quicker prep.
- Make sure to let the casserole cool slightly before serving to allow it to set.
- Adjust the amount of cheese to suit your taste; the more, the merrier!
- To keep your noodles from getting mushy, be sure not to overcook them before adding them to the bake.
- For a touch of zing, add a splash of hot sauce to the chicken mixture before baking.
Creamy, cheesy, and delightfully crunchy, this Chicken Cheddar Noodle Bake brings comfort to any table. Experiment with your favorite ingredients—maybe throw in some broccoli or peas for extra color and nutrition. This recipe invites you to tailor it to your family’s taste and enjoy the process. Happy cooking!
Recipe FAQs
Can I use a different type of cheese?
Absolutely! While sharp cheddar is delicious, you could experiment with other cheeses like mozzarella for a melty texture, or feta for a tangy kick. Mix and match to find your perfect blend!
Is this dish suitable for freezing?
Yes, this dish freezes wonderfully! Make sure to cool it completely before wrapping it well and storing it in the freezer. When reheating, do it slowly to ensure even heating throughout.
Can I use fresh chicken instead of cooked?
Yes, you can use fresh chicken! Just dice it and cook it thoroughly with the veggies before mixing it with the sauce. It’ll save you time and add delicious fresh flavor.
How can I make this dish spicier?
For those who like a bit of heat, try adding crushed red pepper flakes into the chicken mixture or topping it with diced jalapeños before baking. Your taste buds will thank you!
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📖 Recipe Card
Chicken Cheddar Noodle Bake
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
Experience the delightful comfort of Chicken Cheddar Noodle Bake! This dish boasts creamy cheddar, tender chicken, and a crunchy topping, perfect for a quick and satisfying dinner that brings the family together.
Ingredients
- Olive Oil (2 to 3 tablespoons)
- Celery (2 stalks, chopped)
- Red Bell Pepper (1, chopped)
- Onion (1 medium, chopped)
- Garlic (1 tablespoon, minced)
- Cream of Chicken Soup (2 (10.5-ounce) cans)
- Half and Half Cream (1 cup)
- Sharp Cheddar Cheese (2 cups shredded, plus 1 cup for topping)
- Cooked Egg Noodles (3 cups)
- Cooked and Shredded Chicken Breast (1½ pounds)
- Parsley (1 tablespoon)
- Salt and Pepper
- Ritz Crackers (1 sleeve)
- Butter (4 tablespoons, melted)
Instructions
- Preheat oven to 350°F and prepare a 9×13-inch baking dish with nonstick spray.
- Sauté chopped red bell pepper, onion, and celery in olive oil until soft.
- Add minced garlic and cook until fragrant.
- Mix in cream of chicken soup and half-and-half until combined and heated through.
- Add shredded sharp cheddar cheese until melted.
- Fold in cooked egg noodles and shredded chicken.
- Stir in parsley, salt, and pepper.
- Transfer mixture to prepared baking dish.
- Crush Ritz crackers and mix with melted butter and extra cheddar.
- Spread cracker mixture over casserole and bake uncovered for 15 minutes or until golden brown.
Notes
Use rotisserie chicken for quicker preparation.
Adjust cheese quantity according to preference.
Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg
