Ingredients:

  • 12 oz wide egg noodles
  • 4 cups cooked chicken breast, shredded or cubed
  • 1 cup frozen peas and carrots, thawed
  • 1/2 cup celery, diced
  • 2 cups whole milk
  • 1/2 cup sour cream
  • 1 cup chicken broth
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1.5 cups sharp cheddar cheese, shredded
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1.5 cups Ritz crackers, crushed
  • 3 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. Bring a large pot of salted water to a boil. Cook the egg noodles for 2 minutes less than the package directions suggest. Drain and set aside.
  3. In a large mixing bowl, combine the par-boiled noodles, cooked chicken, thawed peas and carrots, and diced celery.
  4. In a deep skillet over medium heat, melt 4 tablespoons of butter. Whisk in the flour and cook for 1 minute to create a roux.
  5. Slowly whisk in the chicken broth and whole milk. Simmer until the sauce thickens enough to coat the back of a spoon.
  6. Remove from heat and stir in the sour cream, onion powder, garlic powder, dried thyme, salt, pepper, and shredded cheddar cheese until smooth.
  7. Pour the cheese sauce over the noodle and chicken mixture, tossing gently to combine. Transfer the mixture to the prepared baking dish.
  8. In a small bowl, toss the crushed Ritz crackers with 3 tablespoons of melted butter. Sprinkle evenly over the casserole.
  9. Bake for 30 minutes until the sauce is bubbling and the cracker topping is golden brown and crispy. Garnish with fresh parsley before serving.