Chicken Noodle Casserole

Ingredients

• 340 g (12 oz; 7¾ cups)wide egg noodles
• 1 tablespoon for the noodle water, plus 1½ teaspoons for the casserolesalt
• 1¼ teaspoons, plus more if neededblack pepper
• 43 g (3 tablespoons)unsalted butter
• 1red pepper, stemmed, deseeded and finely chopped
• 1 smallonion, finely chopped
• 24 g (3 tablespoons)plain flour
• 473 ml (2 cups)half-and-half
• 591 ml (2½ cups)low-sodium chicken stock
• 454 g (1 lb)boneless, skinless chicken breasts, halved lengthways and trimmed
• 113 g (4 oz)American cheese, roughly chopped
• 113 g (4 oz)mature Cheddar, grated
• 225 g (1½ cups)frozen peas, thawed and patted dry
• 25Ritz crackers, roughly crushed

Instructions

1. 1

   Cook the noodles

   Bring 3.8 litres (4 quarts) of water to the boil in a Dutch oven. Add the noodles and 1 tablespoon of salt, then cook, stirring often, until just al dente, about 4–5 minutes. Drain, rinse under cold water until cool, drain again and set aside.

2. 2

   Soften the vegetables

   Melt 1 tablespoon of butter in the empty pot over a medium-high heat. Add the pepper and onion and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a bowl and set aside.

3. 3

   Make the sauce

   Melt the remaining 2 tablespoons of butter in the empty pot over a medium heat. Add the flour and cook, whisking constantly, for 1 minute. Gradually whisk in the half-and-half, adding it a little at a time and smoothing out any lumps. Add the stock and bring to the boil, then reduce the heat to medium-low and simmer until slightly thickened, about 5 minutes. Add the chicken and cook for 8–10 minutes, until it is no longer pink; it will not be fully cooked yet.

4. 4

   Heat and shred

   Set an oven rack in the upper-middle position and heat the oven to 218°C (425°F). Take the pot off the heat and transfer the chicken to a plate. When cool enough to handle, shred it into bite-sized pieces.

5. 5

   Combine the filling

   Whisk both cheeses into the sauce until smooth. Stir in the shredded chicken, noodles, pepper mixture, peas, 1½ teaspoons of salt and 1¼ teaspoons of pepper.

6. 6

   Bake the casserole

   Transfer the mixture to a 23 × 33 cm (9 × 13 inch) baking dish and scatter the crushed crackers over the top. Bake until golden brown and bubbling, about 15 minutes. Leave to cool on a wire rack for about 15 minutes before serving.

What is chicken noodle casserole?

Chicken noodle casserole is an American baked dish built around chicken, pasta and a creamy sauce. This version uses a from-scratch sauce rather than relying on canned soup, with cheese and vegetables folded through the noodles.

The casserole's appeal is in its contrast: a soft, saucy centre and a crisp cracker topping. The combination of American cheese and mature Cheddar gives the sauce a smooth melt with a more pronounced cheese flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 562 calories, 31g protein, 49g carbs, 27g fat.

The noodles and crackers provide most of the carbohydrates, while the butter, half-and-half and cheeses contribute much of the fat. Chicken and cheese supply protein. Pair a serving with a generous portion of salad or vegetables for a fresher, more balanced plate.

Why the noodles are cooked briefly

Noodle timing: cook the egg noodles only until just al dente, then cool and drain them well. They will soften further as they sit in the sauce and bake, so starting them firm helps prevent a mushy casserole.

Building a smooth sauce

Flour and butter: whisk the flour into the melted butter and cook it for 1 minute to form the base of the sauce. Add the half-and-half gradually while whisking so the flour blends in smoothly.

Cheese: take the pot off the heat before adding the cheeses, then whisk until the sauce is smooth. This helps the cheese melt into the sauce without needing to boil it.

Cooking the chicken safely

Poaching: the chicken cooks gently in the simmering sauce for 8–10 minutes, until it is no longer pink. It will finish cooking in the oven after you shred it and mix it with the other ingredients.

Shredding: let the chicken cool enough to handle before pulling it into bite-sized pieces. Keep the pieces fairly even so they distribute well through the casserole.

Getting the topping right

Cracker layer: scatter the roughly crushed crackers over the filling just before baking. A coarse crumble gives the top more texture than very fine crumbs.

Doneness: look for a golden surface and bubbling around the edges after about 15 minutes. Rest the casserole on a wire rack for about 15 minutes before serving so it can settle.

Serving the casserole

Fresh side: a crisp green salad or lightly dressed vegetables balance the creamy noodles and cheese. Serve the casserole while warm, after its resting time.

Portioning: cut or spoon the casserole into eight servings. Try to include some of the cracker topping in each portion.

Recipe notes & tips

• Measure the salt carefully, as the stock and cheeses also contribute savoury flavour.
• Pat the thawed peas dry so they do not add extra water to the filling.
• Whisk the half-and-half in gradually to help prevent lumps in the sauce.
• Use a large bowl if needed to combine the noodles and filling without spilling.
• Let the casserole rest for about 15 minutes before serving so it is easier to portion.

Variations

• Add mushrooms: sauté sliced mushrooms with the pepper and onion until softened.
• Use another cheese: replace the Cheddar with a cheese that melts smoothly.
• Change the vegetables: swap the red pepper for an equal amount of finely chopped broccoli.
• Make it herbier: stir chopped parsley into the finished filling before baking.
• Try a different topping: use coarse breadcrumbs instead of crushed crackers.

Common mistakes to avoid

• Overcooking the noodles: stop at just al dente, since they soften more in the oven.
• Adding the dairy too quickly: whisk it in gradually to keep the sauce smooth.
• Boiling the sauce after adding cheese: take the pot off the heat before whisking in the cheeses.
• Using wet peas: thaw and pat them dry to avoid watering down the filling.
• Skipping the resting time: leave the casserole for about 15 minutes so it settles before serving.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat portions in the oven until hot throughout, or use a microwave; the cracker topping may soften after storage.

Frequently asked questions