Ingredients:

  • 340g Wide Egg Noodles
  • 450g Cooked Chicken Breast
  • 150g Frozen Peas and Carrots, thawed
  • 115g Cream Cheese, softened and cubed
  • 225g Sharp Cheddar, Freshly shredded
  • 1 cup Crushed Ritz Crackers
  • 480ml Low Sodium Chicken Broth
  • 120ml Heavy Cream
  • 55g + 40g Unsalted Butter
  • 30g All Purpose Flour
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 25g Grated Parmesan
  • 1 tbsp Fresh Parsley

Instructions:

  1. Boil the noodles. Cook the 340g egg noodles in salted water for 2 minutes less than the package directions until firm to the bite.
  2. Sauté the aromatics. Melt 55g butter in a large pot over medium heat, then whisk in 30g flour until it smells nutty and looks golden.
  3. Build the base. Gradually pour in the 480ml chicken broth and 120ml heavy cream, whisking constantly until the sauce thickens and bubbles.
  4. Emulsify the cheese. Add the 115g cream cheese and 225g cheddar, stirring until the mixture is completely smooth and velvety.
  5. Season the sauce. Stir in the onion powder, garlic powder, salt, and pepper until well combined.
  6. Fold the components. Gently mix the par boiled noodles, 450g chicken, and 150g peas and carrots into the sauce until every noodle is coated.
  7. Transfer to dish. Pour the mixture into a greased baking dish, smoothing the top with a spatula.
  8. Prepare the topping. Toss 1 cup crushed crackers with 40g melted butter and 25g Parmesan until it looks like wet sand.
  9. Bake the casserole. Sprinkle the topping over the dish and bake at 180°C (350°F) for 30 minutes until the edges are bubbling and the top is golden brown.
  10. Garnish and rest. Sprinkle with fresh parsley and let it sit for 5 minutes until the sauce sets slightly.