Ingredients:

  • 12 oz wide egg noodles
  • 1 lb boneless skinless chicken breast, cooked and shredded
  • 1 cup frozen sweet peas
  • 1 cup sliced carrots, blanched
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp celery seed
  • 1.5 cups sharp cheddar cheese, freshly grated
  • 1 sleeve Ritz crackers, coarsely crushed
  • 3 tbsp unsalted butter, melted
  • 1/2 tsp dried parsley
  • salt to taste
  • black pepper to taste

Instructions:

  1. Preheat oven to 350°F (180°C). Grease a 9x13 inch baking dish.
  2. Boil a large pot of salted water. Cook egg noodles for 2 minutes less than the package directions for al dente. Drain and set aside.
  3. In a large skillet or saucier over medium heat, melt 4 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes to create a blonde roux.
  4. Slowly pour in the chicken broth and heavy cream while whisking constantly. Simmer until the sauce thickens and coats the back of a spoon.
  5. Stir in the garlic powder, onion powder, celery seed, and grated cheddar cheese until the cheese is completely melted and the sauce is smooth.
  6. Fold the par-boiled noodles, shredded chicken, peas, and carrots into the cheese sauce. Season with salt and pepper to taste.
  7. Transfer the mixture to the prepared baking dish.
  8. In a medium bowl, toss the crushed Ritz crackers with 3 tablespoons of melted butter and dried parsley. Sprinkle evenly over the casserole.
  9. Bake for 30 minutes, or until the sauce is bubbling and the cracker topping is golden brown and crisp.