Chicken Noodle Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, cheesy casserole with tender egg noodles, shredded chicken, vegetables, and a buttery cracker topping. It's comfort food at its best and easy enough for a weeknight family dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup nonfat plain Greek yogurt or sour cream
- 12 ounces dried wide egg noodles
- 4 tablespoons unsalted butter
- 1 small yellow onion (finely diced)
- 3 ribs celery (finely diced (about 1 cup))
- ⅓ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon dried thyme
- ½ teaspoon rubbed sage
- ¼ teaspoon ground black pepper
- 3 cups reduced sodium chicken broth
- 1 cup reduced-fat milk (I used 1%)
- 1 (10-ounce) bag frozen peas and carrots (thawed)
- 1 cup shredded sharp cheddar cheese (divided)
- 4 cups cooked (shredded chicken)
- 1 sleeve buttery crackers (such as Ritz (about 32 crackers))
- Chopped fresh parsley or chives (optional for serving)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 946mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 680mg
- Calcium
- 286mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 946MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.