Cheesy Ritz Chicken Noodle Casserole
This cheesy Ritz Chicken Noodle Casserole is made with rotisserie chicken, egg noodles, cheddar cheese, sour cream, and a buttery Ritz cracker topping for an easy, comforting dinner the whole family will love.
Ingredients
- 3 cups rotisserie chicken shredded
- 16 ounce egg noodles
- 2 10.5 ounce cans cream of chicken soup
- ½ cup sour cream
- 2 cups shredded cheddar cheese divided
- ½ tsp garlic powder
- 1 sleeve Ritz crackers crushed
- ½ cup butter melted
- salt and pepper to taste
Instructions
- Preheat your oven to 350°F and grease a 9x13 baking dish.
- Boil your egg noodles according to the package directions, drain, and set aside.
- In a large bowl, mix the cream of chicken soup, sour cream, 1½ cups of shredded cheddar cheese, garlic powder, salt, and pepper.
- Add in the cooked egg noodles and shredded rotisserie chicken. Stir together until everything is coated in the sauce mixture.
- Pour into the 9x13 casserole dish, then combine your Ritz crackers with your melted butter and sprinkle over the top of the casserole.
- Top with the remaining ½ cup cheddar cheese, then bake uncovered for 25 minutes or until the cheese is melted and the casserole is bubbly.
- Cool for 10 minutes before serving and enjoy!
Notes
Variations:
- Add in some veggies like frozen peas or broccoli.
- Switch up your cheese, try Colby Jack or mozzarella cheese.
- You can also use leftover grilled or shredded chicken that you already have on hand.
Helpful Tips:
- Try not to overcook the noodles as they will continue to soften as the casserole bakes in the oven.
- If you find that the casserole is browning too fast, you can cover it with some aluminum foil at the end.
- Let the casserole sit and cool for 5-10 minutes after baking, so it will thicken up and be easier to serve.
Storage:
- Store in an airtight container for up to 4 days in the refrigerator. You can also freeze this casserole for up to 2 months, just wait to add the buttery cracker topping before baking.