Ingredients

The following ingredients have 2 Servings
  • 2 cups uncooked wide egg noodles
  • 6 tablespoons salted butter, divided
  • ½ cup diced carrots
  • ½ cup diced onion
  • ½ cup diced celery
  • 1 clove garlic, minced
  • ¼ cup all-purpose flour
  • 1 cup milk
  • 2 cups chicken broth
  • 1 ½ teaspoons fresh thyme leaves (or ½ teaspoon dried thyme)
  • 2 cups shredded, cooked chicken
  • 1 cup grated cheddar cheese
  • 1 cup frozen peas
  • ¾ cup Ritz cracker crumbs ((about 15 whole crackers))
  • Salt and pepper, to taste

Instruction

  • Preheat oven to 350 degrees F. Spray a 9 x 9-inch baking dish (or other 2 ½ -quart baking dish) with cooking spray and set aside.
  • Cook the noodles in a large pot of salted boiling water according to package instructions, just until al dente. Drain.
  • Meanwhile, in a large skillet or Dutch oven, sauté carrots, celery, onion and garlic in 1 tablespoon of the butter until soft (about 5-7 minutes).
  • Add 3 tablespoons of butter to the skillet and stir over medium heat until the butter melts. Add the flour and whisk until blended. Gradually add the milk and then the chicken broth, whisking constantly. Continue whisking and cooking until the sauce bubbles and thickens. Stir in the thyme and season with salt and pepper to taste. Remove from heat.
  • In a large bowl (or in the same pot if it’s large enough), combine the sauce with the cooked noodles, chicken, cheese, and frozen peas. Transfer to the prepared dish.
  • Melt the remaining 2 tablespoons of butter. Combine the melted butter with the Ritz cracker crumbs. Sprinkle buttered crumbs over top of the casserole.
  • Bake the casserole (uncovered) for about 20-25 minutes, or until hot and bubbly.