Cheesy Chicken Casserole with Ritz crackers چکن کسیرول recipe by morEwish

 

If you are craving something cheesy and satisfying, this Cheesy Chicken Casserole is what you need! Creamy and cheesy with a buttery crunch, it doesn’t get more comfort food delicious than this recipe.

This dish is all about comfort. It is taking simple shortcut ingredients and creating something warming that the whole family will love. This quick and easy make ahead dish is sure to make any weeknight or holiday gathering easier. For even more variations, experiment with adding your favorite veggies, substituting different cheeses, or swapping in low-fat sour cream to reduce the calorie load, this casserole is that forgiving!

This easy chicken casserole can be adapted to use whatever you might have in your fridge:

Vegetables: Cook and/or drain your veggies before adding to this casserole. Leftover grilled or roasted veggies, all work well.

Pasta: Any medium pasta will work in this recipe. Be sure to cook it al dente (so it’s still a bit firm), it’ll cook more in the oven.

Chicken: Swap it for grounded beef or any meat you have on hand.

Sauce: Use cream of whatever-you-have-in-your-pantry or make a homemade white sauce or condensed mushroom soup. 

Cheese: Any kind of cheese goes here!

Topping: Casseroles are usually topped with cheese. It’s also great with a bread crumb topping. Combine 1 cup bread crumbs with 1/4 - 1/2 cup melted butter (add a bit of garlic powder, salt & pepper too). Sprinkle overtop and bake as directed.

You can make this ahead, just assemble the ingredients to the point just before you would put it in the oven. Do not put the cracker crust on top. Cover it and it should be fine in the refrigerator overnight. And like most casserole recipes, you can freeze this as well. Simply allow it to cool down fully. Wrap it tightly with aluminum foil. It should be good in your freezer for about 3 months. Just take it out the night before to thaw in your fridge before you bake it!

Video in Urdu:

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Ingredients: 

1 lb cooked chicken (salt, pepper and garlic powder)

8 oz egg noodles 

1 cup frozen corns

1 cup frozen peas

1/2 cup sour cream

1 cup milk

1 can, 10.5 oz, cream of mushroom soup

1 teaspoon salt - to taste

1 teaspoon crushed red chili

1 tablespoon dried parseley flakes

1 sleeve Ritz crackers, crushed

1/4 cup butter, melted