Ingredients:

  • 1 lb cooked rotisserie chicken, shredded or cubed
  • 12 oz wide egg noodles
  • 1 cup frozen peas and carrots blend
  • 1/2 cup yellow onion, finely diced
  • 2 stalks celery, sliced thin
  • 1/2 cup unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 2 cups low-sodium chicken stock
  • 1 cup heavy cream
  • 1.5 cups sharp white cheddar cheese, freshly grated
  • 1 sleeve Ritz crackers, crushed
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook egg noodles for 2 minutes less than the package directions suggest. Drain and toss with 1 tablespoon of butter.
  2. In a deep skillet, melt 1/4 cup of butter over medium heat. Sauté the onions and celery for 5 minutes until softened. Stir in the garlic, thyme, and smoked paprika, cooking for 60 seconds until fragrant.
  3. Sprinkle flour over the vegetables and whisk for 2 minutes to cook out the raw flour taste. Slowly whisk in the chicken stock and heavy cream, simmering for 3–5 minutes until the sauce thickens.
  4. Remove the sauce from heat and fold in the grated sharp white cheddar until melted. Combine the cheese sauce with the cooked chicken, par-boiled noodles, and frozen peas/carrots.
  5. Transfer the mixture to a 9x13 inch baking dish. Melt the remaining butter and toss with crushed Ritz crackers and parsley.
  6. Sprinkle the cracker mixture over the casserole and bake for 25–30 minutes until the edges are bubbling and the topping is golden brown.