
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.
This post was sponsored by Better Than Bouillon/Summit Hill Foods.
Watch The Video!
Preheat The Oven
Make the Chicken Mixture
Optional Enhancements (see Jeff’s Tips in the recipe card below)
The Buttery Cracker Crust
Putting It Together
Bake Me a Casserole
Serve It Up
The Taste Test
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.
Ingredients
The Chicken Mixture
- 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)
The Noodles
- 12-ounce bag wide egg noodles, cooked according to package instructions
The Topping
- 1 sleeve Ritz crackers, crushed
- 4 tablespoons (1/2 stick) salted butter, melted in the microwave (30-45 seconds will do it)
Instructions
- Preheat the oven to 350°F.
- 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.
- 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.
- 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).
- 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).
Jeffrey's Tips
After you add the noodles into the chicken mixture, taste it. If at this point you decide you want it even more richly flavored, add up to 2 more teaspoons (so 1 tablespoon total) of the Better Than Bouillon, any or all of the optional seasonings and/or herb cheese, if desired.
You can use literally any variation of a “Cream Of” soup for this recipe. Whichever flavors you go with, just make sure you use 2 (10.5-ounce) cans.
If you wish to have even more of that buttery, crumbly cracker crust topping, double butter and add a second sleeve of crushed-up crackers when mixing together in Step 4.
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