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. 

Why My Recipe

  • No canned soup here! I use a creamy, homemade sauce that’s simple to make.
  • Loaded with real ingredients and cheesy comfort the whole family loves.
  • Buttery Ritz cracker topping adds the perfect crunch.
Close up of chicken casserole in a baking dish with a wooden spoon in 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. 

Ingredient Notes

  • Egg Noodles: Look for wide egg noodles for the best texture. Cook just until al dente so they don’t get mushy when baked.
  • Butter: Use unsalted butter if you want more control over the salt level. Either works here.
  • White Onion: Half of a medium white onion is plenty. Dice it small so it softens evenly.
  • Garlic: Fresh garlic gives the best flavor, but you can sub with 3/4 teaspoon garlic powder if needed.
  • All-Purpose Flour: This thickens your sauce.
  • Chicken Broth: Use low-sodium broth if you’re watching salt.
  • Milk: Whole milk will make the sauce creamier, but 2% works too.
  • Salt & Black Pepper: Simple seasoning to round out the flavor. Add more to taste if needed.
  • Frozen Peas: No need to thaw them first, just toss them in straight from the freezer.
  • Cooked Chicken: Shredded rotisserie chicken works perfectly and saves time. You’ll need about 3 cups.
  • Cheddar Cheese: Go for freshly shredded if you can. It melts better than pre-shredded.
  • Ritz Crackers: About one sleeve of crackers crushed into crumbs. Adds that classic buttery crunch on top.
  • Parmesan Cheese: Freshly grated is best, but pre-grated works fine too.
  • Olive Oil: Just a bit helps bind the cracker topping and gives it that nice golden finish.

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.

Does this 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.

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.

Creamy chicken casserole on white plate.

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.

More delicious casserole recipes…

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, our Facebook Page, or right here on our website with their corresponding recipes.