Chicken Noodle Casserole with Ritz Cracker Crust

Ingredients

• 2 lb boneless, skinless chicken breasts (Cooked and shredded or diced; pre-cooked chicken may be used instead.)
• 1 cup chicken broth (For cooking the chicken in the crock pot; use more or less as needed.)
• salt (For seasoning the chicken and creamy mixture, to taste.)
• black pepper (For seasoning, to taste.)
• 8 oz cream cheese (Softened.)
• 1 cup sour cream
• 1 cup cottage cheese
• 1 can condensed cream of chicken soup (Approximately 10.5 oz / 298 g can.)
• 1 tsp garlic powder (Estimated amount; adjust to taste.)
• 1 tsp onion powder (Estimated amount; adjust to taste.)
• 12 oz egg noodles (One full package; cook according to package directions.)
• 2 cup Mexican-blend shredded cheese (For topping; amount estimated from the video.)
• 0.5 cup grated Parmesan cheese (For topping; amount estimated from the video.)
• 1 sleeve Ritz crackers (Optional; crush in a gallon-size resealable bag.)
• 0.5 cup butter (Melted; used for the optional cracker crust.)

Steps

1. 1

   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 internally. Alternatively, use chicken cooked by another method or purchased pre-cooked chicken.

2. 2

   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.

3. 3

   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.

4. 4

   Stir the creamy mixture until all ingredients are fully combined and smooth, with no large pieces of cream cheese remaining.

5. 5

   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.

6. 6

   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.

7. 7

   Add the shredded or diced chicken to the creamy mixture and stir until the chicken is evenly coated.

8. 8

   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.

9. 9

   Preheat the oven to 350°F / 175°C. Grease or lightly coat a 13-by-9-inch baking dish.

10. 10

    Transfer the chicken-and-noodle mixture to the prepared baking dish. Spread it into an even layer.

11. 11

    Sprinkle the Mexican-blend cheese evenly over the casserole, followed by the grated Parmesan.

12. 12

    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.

13. 13

    Scatter the buttered Ritz crumbs evenly over the cheese layer.

14. 14

    Bake the casserole uncovered at 350°F / 175°C for about 25 minutes, until heated through and the cheese is melted. If using the cracker topping, it should be lightly golden and crisp.

15. 15

    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 per serving

• main dish
• casserole
• American
• chicken
• comfort food
• family dinner
• baked
• make-ahead