Creamy Chicken Noodle Casserole Edit    Tags: Main Dishes, Poultry
Your Rating:   Author: Our Best Bites   Uploaded By: Shelly  
Ingredients:
  • 12 oz wide egg noodles
  • salt and pepper
  • 3 tablespoons unsalted butter
  • 1 red bell pepper, chopped fine
  • 1 small onion, chopped fine
  • 3 tablespoons all purpose flour
  • 2 cups half-and-half
  • 2 ½ cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken breasts, halved lengthwise and trimmed
  • 4 ounces deli American cheese, chopped coarse
  • 4 ounces sharp cheddar cheese, shredded
  • 1 ½ cups frozen peas, thawed and patted dry
  • 25 Ritz Crackers, crushed coarse
Directions:
  1. Bring 4 quarts water to boil in large pot.
  2. Add noodles and 1 tablespoon salt and cook, stirring often, until just al dente, about 3 minutes.
  3. Drain noodles and rinse with cold water until cool, set aside.
  4. Melt 1 tablespoon butter in large frying pan over medium-high heat.
  5. Add bell pepper and onion and cook, stirring occasionally, until softened, about 5 minutes.
  6. Transfer to bowl; set aside.
  7. In now-empty pot, melt remaining 2 tablespoons butter over medium heat.
  8. Add flour and cook, whisking constantly for 1 minute.
  9. Slowly whisk in half and half, a little at at time as you whisk to incorporate flour mixture and smooth out lumps.
  10. Add broth and bring to a boil.
  11. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes.
  12. Add chicken and cook until no longer pink, 8-10 minutes, (Chicken won't be cooked all the way through, that's okay)
  13. Adjust oven rack to upper-middle position and heat oven to 425°.
  14. Remove pot from heat, transfer chicken to plate, and shred into bite-size pieces once cool enough to handle.
  15. Whisk American and cheddar cheeses into sauce until smooth.
  16. Stir shredded chicken, noodles, bell pepper mixture, peas, 1 ½ teaspoons salt, and 1 ¼ teaspoons pepper into cheese sauce.
  17. Transfer mixture to a greased 13×9 inch baking dish and top with crackers.
  18. Bake until golden brown and bubbling, about 15 minutes.
  19. Let casserole cool on wire rack for about 15 minutes, serve.


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