Church Chicken Casserole
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
- 1
Prep - Preheat the oven to 350°F. Spray a 9x13-inch casserole dish with nonstick spray or grease with butter.
- 2
Cook the egg noodles - Bring a pot of water to a boil. Add the egg noodles and cook 2 minutes less than the package directions (they will finish cooking in the casserole). Drain and set aside.
- 3
Cook the chicken - Season the cubed chicken with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Heat a large skillet over medium-high heat and add 1 tablespoon of butter. When the butter melts and begins to foam, add 1 tablespoon of vegetable oil. Sauté the chicken, turning to brown all sides, until lightly golden brown and no more pink color is visible, 5 to 7 minutes. It will not be completely cooked, but will finish cooking in the casserole. Remove the chicken from the pan to a plate and set aside.
- 4
Cook the mushrooms - Into the same pan, add another 1 tablespoon of butter and 1 tablespoon of oil. Add the mushrooms and sauté until they are tender and browned and most of the juices have cooked away, 4 to 5 minutes. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and set aside with the chicken.
- 5
Make the sauce - Add 2 tablespoons of butter and 1 tablespoon of oil to the pan. Whisk in the flour and let cook until the mixture turns light tan and smells nutty, 1 to 2 minutes. Slowly stir in the chicken broth followed by the milk. Continue whisking until it just begins to thicken. Reduce the heat to medium and stir in 1 teaspoon kosher salt, 1/4 teaspoon pepper, onion powder, and garlic powder. Simmer until the soup has thickened, about 8 more minutes.
- 6
Assemble and bake - Add the cooked noodles, chicken, and mushrooms to the pan with the soup. Add the sour cream and mix until everything is combined. Taste for seasoning and add more salt and pepper, if needed. Pour into the prepared pan. To make the topping, place the Ritz crackers in a zip-top bag and use your hands or a rolling pin to crush them into coarse breadcrumbs. Combine with the melted butter in a small bowl. Sprinkle over the top of the casserole. Bake until the topping is browned and the casserole is bubbly, 30 to 40 minutes.
