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Chicken Noodle Soup Casserole

If you love Chicken Noodle Soup and you love Chicken Noodle Casserole, then you will love this recipe! We show you how to make this delicious comfort food in a bowl. This cheesy goodness is sure to be one of your new favorite casseroles!

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Chicken Noodle in a 9 x 13 casserole dish

Chicken Noodle Casserole Ingredients:

  • 1 12 oz. Pkg. Wide Egg Noodles
  • 1 Stick Butter
  • 1 Cup Yellow Onion (diced)
  • 1/2 Cup Celery (diced)
  • 3 Tbsp. Minced Garlic
  • 1/4 Cup All-Purpose Flour
  • 2 Cups Chicken Broth
  • 2 Cups Whole Milk
  • 1/4 Tsp. Salt.
  • 1/4 Tsp. Black Pepper
  • 2 Cups Frozen Mixed Vegetables (thawed)
  • 2 Cups Cooked and Shredded Chicken
  • 1 1/4 Cup Shredded Sharp Cheddar Cheese
  • 1 Cup Shredded Sharp Cheddar Cheese
  • 1 Cup Crushed Ritz Crackers
  • 1/4 Cup Grated Parmesan Cheese
  • 4 Tbsp. Butter (melted)

How to make Chicken Noodle Soup Casserole:

Preheat oven to 400 degrees.

Fill a stock pot with water and bring to a boil.  Add the egg noodles and cook until al dente (about 2 minutes less than package directions).  Drain and pour the noodles into a 9 x 13 casserole dish sprayed with nonstick cooking spray.

 

In a large skillet on medium heat, melt butter.  Add onion and celery and sauté until tender. Stir in minced garlic and flour and cook 1 minute.  Then slowly pour in chicken broth and milk, season with salt and pepper, and bring to a simmer, stirring constantly.

 

Once the mixture has thickened, stir in mixed vegetables, shredded chicken, and cheddar cheese.  Remove from heat and stir until cheese has melted.  Pour the mixture over the egg noodles in the casserole dish.

Top with shredded cheddar cheese, then Ritz crackers and parmesan cheese, and drizzle with melted butter.  Bake uncovered for 15 minutes or until crackers are golden brown.

Chicken Noodle Soup Casserole Recipe

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Chicken Noodle Soup Casserole

Chicken Noodle Soup in a Casserole
Print Recipe

  • Author: Cooking with Shotgun Red
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 6-8
  • Category: Dinner
  • Method: Bake
  • Cuisine: American

Ingredients

  • 1 12 oz. Pkg. Wide Egg Noodles
  • 1 Stick Butter
  • 1 Cup Yellow Onion (diced)
  • 1/2 Cup Celery (diced)
  • 3 Tbsp. Minced Garlic
  • 1/4 Cup All-Purpose Flour
  • 2 Cups Chicken Broth
  • 2 Cups Whole Milk
  • 1/4 Tsp. Salt.
  • 1/4 Tsp. Black Pepper
  • 2 Cups Frozen Mixed Vegetables (thawed)
  • 2 Cups Cooked and Shredded Chicken
  • 1 1/4 Cup Shredded Sharp Cheddar Cheese

Topping:

  • 1 Cup Shredded Sharp Cheddar Cheese
  • 1 Cup Crushed Ritz Crackers
  • 1/4 Cup Grated Parmesan Cheese
  • 4 Tbsp. Butter (melted)

Instructions

  1. Preheat oven to 400 degrees.
  2. Fill a stock pot with water and bring to a boil.  Add the egg noodles and cook until al dente (about 2 minutes less than package directions).  Drain and pour the noodles into a 9 x 13 casserole dish sprayed with nonstick cooking spray.
  3. In a large skillet on medium heat, melt butter.  Add onion and celery and sauté until tender. Stir in minced garlic and flour and cook 1 minute.  Then slowly pour in chicken broth and milk, season with salt and pepper, and bring to a simmer, stirring constantly.
  4. Once mixture has thickened, stir in mixed vegetables, shredded chicken, and cheddar cheese.  Remove from heat and stir until cheese has melted.  Pour the mixture over the egg noodles in the casserole dish.
  5. Top with shredded cheddar cheese, then Ritz crackers, parmesan cheese, and drizzle with melted butter.  Bake uncovered for 15 minutes, or until crackers are golden brown.

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Cooking with Shotgun Red

The popular YouTube Channel, “Cooking with Shotgun Red”, was created by television personality, entertainer, musician, comedian, and creator of the world- famous Shotgun Red character, Steve Hall. He loved to make people laugh, entertain, and he loved to cook. He started filming the cooking show in 2014 aboard the Miss Sheila Houseboat in Nashville, Tennessee.
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