Chicken Noodle Casserole with Cracker Topping | CookOS

Chicken Noodle Casserole

Name: Chicken Noodle Casserole with Cracker Topping
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp unsalted butter; 2 carrots, peeled and chopped; 2 celery stalks, finely chopped; 1 small onion, finely chopped; 1 1/4 lbs boneless skinless chicken breast; 4 oz (3 cups) wide egg noodles; 1 cup frozen peas, defrosted; 1 tbsp instant tapioca; 1 cup chicken broth; ½ cup sour cream; ¾ cup Ritz crackers, crumbled

This chicken noodle casserole combines tender egg noodles, shredded chicken, and fresh vegetables in a creamy sour cream sauce, finished with a crispy, buttery cracker topping for maximum comfort-food appeal.

🌍American 🏷️Classic 🏷️Chicken 🏷️Noodles 🏷️Casserole 🏷️Comfort food Family-friendly

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Total

45 min

Servings

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 tbsp unsalted butter
2 carrots, peeled and chopped
2 celery stalks, finely chopped
1 small onion, finely chopped
1 1/4 lbs boneless skinless chicken breast
4 oz (3 cups) wide egg noodles
1 cup frozen peas, defrosted
1 tbsp instant tapioca
1 cup chicken broth
½ cup sour cream
¾ cup Ritz crackers, crumbled

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Instructions

1
Melt 1 tbsp butter in a large skillet over medium heat. Add carrots, celery, onion, and ½ tsp salt. Cook, stirring often, until softened and onions are browned, about 5 minutes.
2
Stir tapioca into chicken broth, and then whisk mixture into the vegetables. Cook until slightly thickened, about 1 minute.
3
Place chicken breast in Suvie pan and season with kosher salt and ground black pepper. Pour vegetable mixture over the chicken and smooth the surface into an even layer. Insert pan into bottom zone of Suvie. Input settings and cook now.
4
Place egg noodles in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
5
After the cook, remove chicken breast from Suvie pan and transfer to a cutting board. Shred or cut chicken into cubes. In a large bowl, combine vegetable mixture, peas, sour cream, egg noodles, and chicken. Season to taste with salt and pepper.
6
Return mixture to the Suvie pan. Sprinkle top with cracker crumbs. Insert pan into Suvie and broil 2-7 minutes until golden brown, (watch carefully, as this step goes fast!).
7
Divide casserole between plates and serve.

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Tips & Notes

Pro tips

Cook the egg noodles to al dente (slightly firm) — they'll soften further during baking and won't turn mushy.
Sauté the aromatics (onion, celery, carrot) until soft to build a flavorful base; don't skip this step.
Stir the sour cream gently into warm (not hot) broth to prevent curdling; let cool slightly before combining with noodles and chicken.
Add the cracker topping in the last 15 minutes of baking so it turns golden and crispy without burning.

Substitutions

Sour cream → Greek yogurt or cream of mushroom soup (adjust liquid ratio)
Chicken breast → rotisserie chicken or cooked turkey (use 2 cups shredded)
Wide egg noodles → penne, elbow pasta, or egg ribbon noodles
Frozen peas → fresh corn, green beans, or diced zucchini

Storage & make-ahead

Store covered in the refrigerator up to 3 days. Reheat covered at 350°F for 20–25 minutes, or microwave in portions until heated through.

Common Questions

Can I make this casserole ahead of time?

Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add 5–10 extra minutes to the bake time if baking from cold.

What if I don't have instant tapioca?

Instant tapioca thickens the sauce. You can substitute 1 tbsp cornstarch mixed with 2 tbsp cold broth, or omit it and use an additional ½ cup sour cream.