Ingredients:

  • 4 cups shredded cooked chicken
  • 12 oz wide egg noodles
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups chicken bone broth
  • 1 cup whole milk
  • 1 cup frozen peas and carrots, thawed
  • 1 tsp dried thyme
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1.5 cups crushed Ritz-style crackers
  • 3 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Cook the egg noodles for exactly 2 minutes less than the package directions for al dente. Drain and set aside.
  3. In a large deep skillet or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Whisk in the flour to create a roux and cook for 2 minutes to remove the raw flour taste. Gradually whisk in the chicken bone broth and whole milk, stirring constantly until the sauce thickens and is silky smooth.
  5. Stir in the dried thyme, onion powder, black pepper, thawed peas and carrots, shredded chicken, and the par-boiled noodles. Toss until everything is evenly coated in the sauce.
  6. Transfer the mixture into the prepared baking dish.
  7. In a small bowl, combine the crushed crackers, 3 tablespoons of melted butter, and fresh parsley. Sprinkle the topping evenly over the casserole.
  8. Bake for 25 minutes, or until the sauce is bubbling and the cracker crust is a deep golden brown.