Creamy Chicken Casserole has a made-from-scratch sauce and a crunchy parmesan Ritz topping that takes it over the top. Your family will love this easy dinner!
The secret to what makes this recipe SO good, is the parmesan Ritz topping. Seriously though, we love everything about this dish. You won’t find a cream-of-anything in here, as we are keeping it old school with this made from scratch sauce, just like your mom made it.
If you’ve never made sauce from scratch before, you’ll be surprised at how easy it is. You’ll start with a roux, which is a mixture of 50/50 fat and flour (not to be confused with a slurry or gravy), which you will then add to with your liquid of choice. Depending on the recipe, chicken and beef broth are common, however, we frequently find ourselves reaching for the carton of milk.
Pro tip: make sure you let the butter and flour mixture cook for a full 1-2 minutes before adding in the broth. Raw flour really needs that time to cook for the best flavor. Also, don’t rush pouring the chicken broth and milk. Trust us.
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Do I have to use Ritz crackers?
No, you really don’t. You do want to use some sort of butter style cracker though. Do you eat as organically as possible? Grab some Late July Classic Crackers! Want your dollar to stretch further? Generic store brand isn’t missing anything! Use what works best for your family.
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Does Creamy Chicken Casserole work with any other type of pasta?
This recipe uses egg noodles, but we’re big believers in using what you have on hand as much as possible, without sacrificing the intent of the recipe. Any short, tube-shaped pasta would work well here: Penne, Rigatoni, and Ziti are great examples of this. These pastas can handle the thick sauce.
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My kids hate peas. Can I use a different vegetable?
We’ve all been there. Picky eaters can make or break a family meal. Broccoli is a stellar substitute in this casserole. Simply steam your broccoli florets first before adding in with the chicken.
If you like this recipe, you may be interested in these other delicious casserole recipes:
- Mom’s Chicken Pot Pie
- The Best Tuna Casserole
- Creamy Broccoli Rice Casserole
- Best Baked Chicken and Rice Casserole
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Amazing! I noticed the recipe didn’t have salt, so after making the sauce, tasted it and was a bit bland, so added a teaspoon of table salt and 1/2 teaspoon pepper. It was then perfect. Was still hesitant about my salt addition, but after it was baked, it really needed the addition. Had to be REALLY careful about not burning the crust., so after the first 15 minutes, wasn’t quite hot enough, so I added foil to the top to finish cooking. My family loved it. Thank you Rachel!
Perfect dinner for two with enough left over for lunch the next day. Just add a fresh salad to complete the meal. Cooking from scratch only takes a little longer but adds so much more flavor.
Needed Salt and Pepper for sure! I used Farfalle noodles. I had the noodles boiling in one pot, the butter and onion saute in another and the chicken in the instant pot. All three at once made for a quick meal!
Very good! I have to watch my sodium so I used unsalted melba toast instead of crackers and mixed with a little unsalted butter. Terrific!
I love your recepies
Love your easy to follow recipes. I am trying to teach my hubby to cook as I am experiencing some major mobility issues . He loves your videos and has no trouble following along. This chicken casserole recipe is delish and we changed the peas for broccoli and yummmm.
Thanks Rachel
Delicious! Will be a good meal for friends who are having surgery, etc. Will this casserole freeze well? How would i reheat it if frozen?
Yes, most casseroles can be frozen. You can freeze leftovers or just prep and save a whole casserole for another day. To reheat, simply let thaw in the fridge for 24-48 hours and warm up in oven at 400 degrees Fahrenheit.
This looks Delicious and so simple for me thank you I love your Recipes
Fantastic thx a lot!!!
I just love everything you make! Your videos make it so achievable and I appreciate your positivity and the way you break things down for even the most beginning cook I have been Seriously handicapped by a couple of botched surgeries and yet you make the recipes so affordable enough and basic enough for me to be able to try them .. As well as my daughter who is a college student just beginning to learn ..keep up the good work as you are totally inspiring especially to the new generation of youth! I simply can’t thank you enough for your Facebook site and WONDERFUL VIDEOS,. I even feel like you are a friend because of your genuine sincerity and love of family and cooking! Thanks again sincerely Nina Holden
Delish !!