Chicken Noodle Casserole with Ritz Cracker Crust
Amy Darley cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Tara Farrar on SeeMeCook
A creamy, hearty chicken noodle casserole made with shredded chicken, egg noodles, cream cheese, sour cream, cottage cheese, and cream of chicken soup. A Mexican-blend cheese topping and optional buttery Ritz cracker crust add richness and crunch.
- Time
- 4 hours 50 minutes
- Equipment
- Stovetop, oven, and slow cooker
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 240 g
- 300 g
- 3 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 2.95 kg before cooking, which is about 370 g per serving.
Steps
Place the chicken breasts in a crock pot. Season them with salt and pepper, then add the chicken broth. Cover and cook on LOW for about 4 hours, or until the chicken is fully cooked and reaches 165°F (74 °C) / 74°C (165 °F) internally. Alternatively, use chicken cooked by another method or purchased pre-cooked chicken.
While the chicken cooks, soften the cream cheese at room temperature. Gather the sour cream, cottage cheese, cream of chicken soup, garlic powder, onion powder, salt, and black pepper.
In a large mixing bowl, add the softened cream cheese, sour cream, cottage cheese, cream of chicken soup, garlic powder, onion powder, salt, and pepper.
Stir the creamy mixture until all ingredients are fully combined and smooth, with no large pieces of cream cheese remaining.
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions until tender but not mushy.
While the noodles cook, remove the cooked chicken from the crock pot and shred it with two forks, or dice it into bite-size cubes.
Add the shredded or diced chicken to the creamy mixture and stir until the chicken is evenly coated.
Drain the cooked egg noodles thoroughly, then add them to the chicken mixture. Stir gently until the noodles and chicken are evenly distributed throughout the sauce.
Preheat the oven to 350°F (180 °C) / 175°C (350 °F). Grease or lightly coat a 13-by-9-inch baking dish.
Transfer the chicken-and-noodle mixture to the prepared baking dish. Spread it into an even layer.
Sprinkle the Mexican-blend cheese evenly over the casserole, followed by the grated Parmesan.
For the optional crust, place the Ritz crackers in a gallon-size resealable bag and crush them into coarse crumbs. Pour in the melted butter, seal the bag, and shake or massage it until the crumbs are evenly coated.
Scatter the buttered Ritz crumbs evenly over the cheese layer.
Bake the casserole uncovered at 350°F (180 °C) / 175°C (350 °F) for about 25 minutes, until heated through and the cheese is melted. If using the cracker topping, it should be lightly golden and crisp.
Let the casserole rest for a few minutes, then serve warm with your favorite vegetables or a side salad.
Notes
The chicken, broth, seasonings, and topping quantities were not fully specified in the source, so those amounts are practical estimates. The Ritz cracker crust is optional. Refrigerate leftovers in a covered container for up to 3–4 days and reheat gently until hot.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 808
- Protein
- 48 g
- Carbs
- 49 g
- Fat
- 47 g
- Fiber
- 1 g
Where the calories come from
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