Ingredients
Scale
- 3 cups dry egg noodles (5½ oz or 156g)
- ¼ cup plus 1 tablespoon unsalted butter (divided)
- 2 cloves garlic (finely minced)
- 1 teaspoon italian seasoning
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon pepper
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- ¾ cup heavy whipping cream
- 2 cups frozen peas and carrots
- 2 cups cooked, chopped chicken
- 18 saltine or ritz crackers
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13″ baking dish.
- In a large pot of salted water, cook the noodles as per the package directions, but undercook by 1 minute. Then drain and rinse under cold water.
- In a large saucepan over medium heat, melt ¼ cup of the butter.
- Add minced garlic, italian seasoning, salt, onion powder, and pepper; cook for 1 minute.
- Stir in the flour until no white remains detectable.
- Whisk in the chicken broth and cream; cook for 3 to 4 minutes until the mixture thickens. Adjust seasonings to taste.
- In the prepared baking dish, mix the noodles, sauce, frozen peas and carrots, and chopped chicken together.
- Crush the crackers in a medium zip-top bag and transfer them to a bowl.
- Melt the remaining 1 tablespoon of butter in the microwave and stir it into the crushed crackers; sprinkle this over the casserole.
- Bake for 20 minutes or until the casserole is bubbly. Serve hot.
Notes
Feel free to use leftover chicken to save time.
You can substitute other frozen vegetables if preferred.
Add cheese on top for an extra creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.