Creamy Church Chicken Noodle Casserole with Ritz Cracker Topping
This Creamy Church Chicken Noodle Casserole with Ritz Cracker Topping is a comforting classic casserole that combines tender chicken, sautéed mushrooms, and egg noodles in a rich, creamy sauce, topped with buttery, crunchy Ritz crackers. Perfect for family dinners, this dish offers a delightful balance of textures and flavors baked to golden perfection.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 60 mins
- Yield: 8 servings (1 9x13-inch casserole) 1x
- Category: Chicken Casseroles
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the casserole
- Nonstick spray
- 8 ounces egg noodles, cooked
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1/2-inch pieces
- 2 teaspoons kosher salt, divided
- 3/4 teaspoon ground black pepper, divided
- 3 tablespoons vegetable oil, divided
- 4 tablespoons unsalted butter, divided
- 8 ounces cremini or white mushrooms, sliced
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 8 ounces sour cream
For the topping
- 1 sleeve Ritz Crackers
- 2 tablespoons butter, melted
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Spray a 9×13-inch casserole dish with nonstick spray or grease it with butter to prevent sticking.
- Cook the egg noodles: Bring a large pot of water to a boil. Add the egg noodles and cook for 2 minutes less than the package directions indicate, as they will finish cooking in the casserole. Drain and set aside.
- Cook the chicken: Season the cubed chicken with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat a large skillet over medium-high heat and add 1 tablespoon butter. When melted and foamy, add 1 tablespoon vegetable oil. Sauté the chicken, turning to brown all sides, until lightly golden and no longer pink inside, about 5 to 7 minutes. The chicken won’t be fully cooked yet. Remove from pan and set aside.
- Sauté mushrooms: In the same skillet, add another 1 tablespoon butter and 1 tablespoon vegetable oil. Add the sliced mushrooms and cook until tender, browned, and most juices have evaporated, about 4 to 5 minutes. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Remove from pan and set aside with the chicken.
- Make the sauce: Add 2 tablespoons butter and 1 tablespoon vegetable oil to the skillet. Whisk in the flour and cook until it turns a light tan color and smells nutty, about 1 to 2 minutes. Gradually whisk in the chicken broth, followed by the milk. Continue stirring until the sauce begins to thicken. Reduce heat to medium and add 1 teaspoon kosher salt, 1/4 teaspoon black pepper, onion powder, and garlic powder. Simmer until the sauce thickens, around 8 minutes.
- Assemble casserole: Add the cooked noodles, chicken, and mushrooms into the sauce. Stir in the sour cream until everything is thoroughly combined. Taste and adjust seasoning with additional salt and pepper if needed. Pour the mixture into the prepared casserole dish.
- Prepare and add topping: Place Ritz crackers in a zip-top bag and crush them into coarse crumbs using your hands or a rolling pin. Combine the crumbs with the melted butter in a small bowl, then sprinkle evenly over the casserole.
- Bake: Bake the casserole in the preheated oven until the topping is golden brown and the casserole is bubbly, about 30 to 40 minutes. Let it cool slightly before serving.
Notes
- Cooking the noodles slightly under al dente ensures they don’t become mushy after baking.
- Using both chicken breasts or thighs works well; thighs provide more moisture and flavor.
- Adjust salt according to taste, especially if using low-sodium broth.
- The Ritz cracker topping provides a buttery, crunchy contrast to the creamy casserole; do not skip it.
- You can substitute cremini mushrooms with button mushrooms if desired.