Ritz Chicken Casserole


2-3 tbsp olive oil

2 stalks celery chopped

1 red bell pepper chopped

1 medium onion chopped

1 tbsp minced garlic

2 10.5 oz cans cream of chicken soup

1 cup half and half

2 cups sharp cheddar shredded (shred your own cheese so it melts best!)

3 cups egg noodles cooked

1.5 pounds chicken breast cooked and shredded

1 tbsp parsley

Salt and Pepper to taste

For the Topping

1 sleeve Ritz crackers

1 cup sharp cheddar shredded

4 tbsp butter melted


Preheat the oven to 350 degrees. Spray a 9×13 baking dish with nonstick spray.

In a 4-quart Dutch oven, add olive oil, bell pepper, onion, celery and cook over medium-high heat until onion is translucent and pepper/celery are becoming tender (about 5-6 minutes).

Add minced garlic and cook for 30 seconds, stirring to prevent garlic from burning.

Reduce heat to medium and add cream of chicken soup, half and half, then stir to combine.

Once heated through, add cheese. Continue to stir to melt.

Add cooked egg noodles and shredded chicken once the cheese is all melted.

Season with parsley, salt, and pepper.

Remove from heat and pour into the prepared 9×13 baking dish.

Place the Ritz crackers in a ziplock bag and crush with a rolling pin. Add crackers to a medium bowl.

Stir in melted butter and 1 cup shredded cheddar.

Spread topping over casserole dish.

Place the dish in a preheated oven uncovered and bake for 15 minutes or until cheese is melted.

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