Description
Church Chicken Casserole is a comforting and creamy dish made with tender chicken, egg noodles, mushrooms, and a rich homemade sauce, all topped with buttery Ritz cracker crumbs. Perfect for feeding a crowd at potlucks, weeknight dinners, or Sunday suppers.
Ingredients
- 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 oven to 350°F and grease a 9×13-inch casserole dish with nonstick spray or butter.
- Cook egg noodles 2 minutes less than package directions. Drain and set aside.
- Season cubed chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet over medium-high heat, melt 1 tablespoon butter and 1 tablespoon oil. Sauté chicken until lightly browned, about 5–7 minutes. Remove and set aside.
- In the same skillet, add 1 tablespoon butter and 1 tablespoon oil. Add mushrooms and cook until browned and tender, 4–5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside with chicken.
- Add remaining 2 tablespoons butter and 1 tablespoon oil to skillet. Whisk in flour and cook for 1–2 minutes until light tan and nutty. Slowly whisk in chicken broth and then milk. Stir in 1 teaspoon salt, 1/4 teaspoon pepper, onion powder, and garlic powder. Simmer until thickened, about 8 minutes.
- Add cooked noodles, chicken, mushrooms, and sour cream to the sauce. Mix to combine and adjust seasoning if needed. Transfer to prepared casserole dish.
- Crush Ritz crackers into coarse crumbs and mix with melted butter. Sprinkle evenly over casserole.
- Bake for 30–40 minutes until bubbly and golden brown on top. Let rest briefly before serving.
Notes
- Use chicken thighs for extra moisture and flavor, or breast for leaner protein.
- Substitute Greek yogurt for sour cream for a lighter option.
- To make ahead, assemble the casserole without baking and refrigerate for up to 24 hours. Add topping just before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 429
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 29 g
- Saturated Fat: 10 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 95 mg
