Cheesy Ranch Chicken Noodle Bake
Egg noodles combine with chicken in a creamy, cheesy, Ranch infused sauce in this home-style casserole topped with butter cracker crumbs.
Servings: 8 -10 servings
Calories: 435kcal
Ingredients
For the topping
- 2 cups crushed oyster crackers
- 1/2 cup grated Parmesan cheese
- 3 tablespoons butter melted
- 2 tablespoons chopped fresh parsley
For the casserole
- 12 ounces wide egg noodles
- 4 tablespoons butter
- 1/2 cup diced onion
- 2 cloves garlic minced
- 1/4 cup flour
- 1 1 oz. package Ranch seasoning mix
- 4 cups chicken broth
- 1 cup half-and-half
- 4 ounces cream cheese softened and cubed
- 2 cups chopped cooked chicken
- 2 cups shredded Colby jack cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.
- In a medium bowl, toss together the ingredients for the topping; set aside.
- For the casserole, cook noodles in boiling, salted water for 1-2 minutes. rinse with cold water and drain.
- In a large saute pan or Dutch oven, melt 4 tablespoons butter. Add onion and garlic and saute until soft and fragrant, 3-5 minutes. Stir in flour and ranch seasoning and cook a few minutes longer.
- Whisk in broth and half and half. Bring to a boil and simmer until thickened. Reduce heat and stir in cream cheese. Cook and stir until cream cheese is melted.
- Stir in noodles, chicken, shredded cheese and parsley. Season with salt and pepper, to taste. Transfer noodle mixture to the prepared pan.
- Sprinkle topping over casserole. Bake, uncovered, until golden and bubbly, 25-30 minutes.
Nutrition
Serving: 1g | Calories: 435kcal | Carbohydrates: 26g | Protein: 19g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1093mg | Fiber: 1g | Sugar: 3g