Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken works a treat!)
  • 1 tablespoon (15ml) olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.75 ounce/305g) can condensed cream of chicken soup
  • ½ cup (120ml) sour cream
  • ½ cup (120ml) milk (any kind will do, even oat milk)
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 ounces (225g) egg noodles, cooked according to package directions and drained
  • 1 cup (115g) frozen peas (optional, because let's be honest, not everyone loves 'em)
  • 1 cup (100g) crushed Ritz crackers (or similar buttery crackers)
  • 2 tablespoons (30g) unsalted butter, melted

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. In a large bowl, combine the cooked chicken, sautéed onion and garlic mixture, cream of chicken soup, sour cream, milk, thyme, salt, and pepper. Mix well.
  4. Add the cooked egg noodles and frozen peas (if using) to the chicken mixture. Stir gently to combine.
  5. Pour the mixture into the prepared baking dish and spread evenly.
  6. In a small bowl, combine the crushed Ritz crackers and melted butter. Mix until evenly moistened.
  7. Sprinkle the cracker topping evenly over the casserole.
  8. Bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.