Ingredients

The following ingredients have 6 Servings
  • 12 oz extra wide egg noodles
  • 4 1/2 Tbsp unsalted butter
  • 1/4 cup all-purpose flour (PLUS 2 Tbsps)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp freshly ground black pepper (or to taste)
  • 1 tsp sea salt (or to taste)
  • 3 cups low sodium chicken stock
  • 1 1/2 cups milk (2% or whole milk)
  • 1/2 cup heavy cream
  • 1 1/2 cup frozen peas and carrots
  • 3 cups cooked chicken (cubed)
  • parsley (optional as garnish)

Instruction

  • Preheat oven to 350 degrees.
  • Bring a large pot of generously salted water to boil. Boil egg noodles just until al dente.
  • While the noodles are boiling chop the chicken and prepare and measure the butter, flour, and spices.
  • Drain the egg noodles and set aside. In the same large pot, melt the butter. Add the flour and cook on medium heat, stirring with a wooden spoon until it becomes golden.
  • Gradually add the chicken stock, milk, cream, and spices and stir to combine.
  • Whisk the mixture on medium-high heat for about 5 minutes or until it thickens.
  • Remove the pan from the heat and add in the noodles, chicken, peas, and carrots.
  • Stir all the ingredients together.
  • Transfer the mixture to a buttered 9x13 baking dish. Bake for 30 minutes or until bubbling.
  • Serve the casserole garnished with fresh chopped parsley if desired.