Chicken Noodle Casserole

Name: Chicken Noodle Casserole
Yield: Serves 8 to 10
Ingredients: 12 ounces (7 3/4 cups), wide egg noodles; , Salt and pepper; 3 tablespoons, unsalted butter; 1 , red bell pepper, stemmed, seeded, and chopped fine; 1 , onion, chopped fine; 3 tablespoons, all-purpose flour; 2 1/2 cups, half-and-half; 2 1/2 cups, low-sodium chicken broth; 1 pound, boneless, skinless chicken breasts, halved lengthwise and trimmed; 4 ounces, deli American cheese, chopped coarse; 4 ounces, sharp cheddar cheese, shredded (1 cup); 1 1/2 cups, frozen peas; 25 , Ritz crackers, crushed coarse

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Appears in Cook's Country April/May 2013

This creamy, homey casserole is a surefire dinner-table pleaser—if you can keep the noodles and the chicken from overcooking.

SERVES8 to 10

TIME1¾ hours

WHY THIS RECIPE WORKS

To update this retro dish, we started by ditching the canned ingredients and condensed soup. A flour-thickened sauce made up of chicken broth and half-and-half creates a rich, savory base, and a combination of cheeses—cheddar for flavor, Am...

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