Recipe Background
No matter where you're from... the city, the country, or anywhere in between, didn't everyone's grandma have that special dish? You know the one that would take you right back to her kitchen where she would be making her family famous dish? That dish is Grandma's Chicken Noodle Casserole for us! It tastes so good that the thoughts of it forever linger in your mind and before you leave, you already can't wait for your next visit... it's just so ding dang good! That wavy road of soft egg noodles, traveling alongside this thick, savory, and velvety sauce can really get your motor running! All roads definitely lead back to the nonstop goodness of Grandma's Chicken Noodle Casserole and we sure aren't mad about it! It's a full-service, sure-fire way to fill up your tummy and your memory tank while giving grandma a little squeeze and all the glory that she deserves!
No matter where you're from... the city, the country, or anywhere in between, didn't everyone's grandma have that special dish? You know the one that would take you right back to her kitchen where she would be making her family famous dish? That dish is Grandma's Chicken Noodle Casserole for us! It tastes so good that the thoughts of it forever linger in your mind and before you leave, you already can't wait for your next visit... it's just so ding dang good! That wavy road of soft egg noodles, traveling alongside this thick, savory, and velvety sauce can really get your motor running! All roads definitely lead back to the nonstop goodness of Grandma's Chicken Noodle Casserole and we sure aren't mad about it! It's a full-service, sure-fire way to fill up your tummy and your memory tank while giving grandma a little squeeze and all the glory that she deserves!
Ingredients
- 12 ounces wide egg noodles
- 2 (10.5-ounce) cans cream of chicken soup
- 1 cup whole milk
- 1 cup sharp cheddar cheese shredded
- 1 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 3 cups rotisserie chicken cooked and shredded
- 1 small yellow onion finely chopped
- 2 stalks celery finely chopped
- 2 cups frozen peas and carrots
- saltine crackers to taste, crumbled
- butter to taste, melted
- parsley to taste, for garnish
Directions
- Preheat the oven to 375 degrees F.
- In a large pot of salted, boiling water, cook the egg noodles to al dente, according to the package directions.
- Drain the noodles and set aside.
- In a large bowl, combine the cream of chicken soup, the milk, the cheese, the pepper, and the salt.
- Add the chicken, the onion, the celery, and the peas and carrots to the cheese mixture and stir to combine.
- Gently fold the cooked egg noodles into the chicken mixture.
- Transfer the mixture to a 9x13-inch baking dish and spread it in an even layer.
- In a medium bowl, combine the crackers and the butter.
- Sprinkle the cracker mixture evenly over the top of the casserole.
- Bake until the casserole is heated through and the topping is golden-brown, about 30-35 minutes.
- Sprinkle the casserole with the parsley.
- Serve.
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