Preheat your oven to 350°F and prepare a 9×13-inch baking dish with nonstick spray for easy cleanup later on.

Sauté the veggies by heating olive oil in a 4-quart Dutch oven over medium-high heat. Add bell pepper, onion, and celery, cooking until the onions are translucent and the veggies soften, about 5 to 6 minutes.

Add minced garlic to the onion mixture, cooking for 30 seconds while stirring constantly to prevent burning and release those wonderful aromatic flavors.

Combine the creamy base by reducing the heat to medium and stirring in cream of chicken soup and half and half until everything is well-blended and warmed through.

Melt the cheese by adding shredded sharp cheddar and stirring continuously until it’s fully melted and creamy, creating a luscious sauce for your bake.

Fold in the hearty ingredients: add cooked egg noodles and shredded chicken breast to the creamy mixture, gently mixing until everything is evenly coated.

Season your dish by adding parsley, salt, and pepper to taste, ensuring every bite brings a burst of flavor.

Transfer the mixture to your prepared 9×13-inch baking dish, smoothing it out evenly with a spatula for a lovely presentation.

Crush the Ritz crackers by placing them in a ziplock bag and using a rolling pin. Transfer the crushed crackers to a bowl and mix in melted butter and shredded cheddar until combined.

Spread the buttery cracker mixture evenly over the casserole filling, adding a delightful crunch that contrasts beautifully with the creamy layers below.

Bake uncovered for 15 minutes, or until the topping turns golden brown and the cheese is melted, filling your home with the most incredible aroma!