Chicken Noodle Casserole

A good old-fashioned casserole, cleaned up a bit. Still delicious. What’s not to love about a golden Ritz? Delicious bake & take recipe or a simple family dinner.


  • 12 oz package wide egg noodles
  • 3 tablespoons butter, divided
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups half & half
  • 2 1/2 cups chicken broth
  • 1 lb boneless, skinless chicken breasts
  • 4 slices of American cheese, torn in bite sized pieces
  • 1 cup sharp cheddar cheese, shredded
  • 1 1/2 cups frozen peas
  • 1 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 25 Ritz crackers (1 sleeve)


  1. Pre-heat oven to 425 degrees.
  2. In a Dutch oven, cook pasta until just al dente, about 3 minutes. Drain, rinse with cold water. Set aside.
  3. In the same pot, add 1 tablespoon butter and sauté onion and bell pepper until soft, about 5 minutes. Remove from pot and set aside.
  4. Next melt 2 tablespoon butter over medium heat. Add flour and whisk quickly for 1 minute. Slowly whisk in half & half and broth. Reduce heat and simmer until slightly thickened, about 5 minutes.
  5. Add chicken and cook until no longer pink, about 8 – 10 minutes.
  6. Turn off heat, remove chicken to a cutting board with a slotted spoon. Shred chicken into bite-size pieces.
  7. Add cheeses to the half & half and broth sauce. Whisk until smooth. Stir in shredded chicken, noodles, onion mixture, peas, salt & pepper.
  8. Transfer mixture to a 13 x 9-inch baking dish. Top with crushed Ritz crackers and bake until golden brown, about 15 minutes.