Ingredients
Units
Scale
- 12 ounces egg noodles
- 3 (10.5 ounce) cans cream of chicken soup
- 1.5 cups half and half
- 2 cups (8 ounces) shredded sharp cheddar cheese, divided
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups shredded rotisserie chicken
- 12 ounces frozen peas and carrots
- 1 cup crushed Ritz crackers
- Kosher salt
- fresh cracked pepper
Instructions
- Heat oven to 375 degrees.
- Cook egg noodles according to package directions, just until al dente.
- Combine cream of chicken soup, half and half, 1 cup of the shredded cheddar cheese, Italian seasoning, garlic powder, onion powder, and a few large pinches of salt and pepper in a large bowl until creamy.
- Stir in cooked noodles, shredded chicken, and frozen veggies until well combined.
- Transfer to a 9×13 baking dish and spread in an even layer. Top with the remaining shredded cheese and crushed Ritz crackers.
- Bake for about 20 minutes until warmed through. Broil for 1-2 minutes until the Ritz crackers are turning dark golden brown.
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
- Don’t overcook the noodles – they’ll continue cooking slightly in the oven, so keep them just al dente.
- Season generously with salt and pepper. The ingredient list for this casserole is short and simple, so salt and pepper are going to go a long way!
- Shred the cheese fresh. It will take a few extra minutes, but freshly shredded cheese will melt so much better and taste more delicious.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stove Top + Oven
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 362
- Sugar: 4.6 g
- Sodium: 658.1 mg
- Fat: 17.3 g
- Carbohydrates: 29 g
- Fiber: 2.5 g
- Protein: 23.2 g
- Cholesterol: 77.1 mg
