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 according to package directions, undercooking by 1 minute. Drain and rinse under cold water.
- In a large saucepan over medium heat, melt ¼ cup of the butter.
- Add garlic, italian seasoning, salt, onion powder, and pepper; cook for 1 minute.
- Stir in the flour, ensuring no white remains visible.
- Whisk in the broth and cream; cook for 3-4 minutes until thickened. Adjust seasonings to taste.
- In the prepared baking dish, combine the noodles, sauce, peas and carrots, and chicken.
- In a medium zip-top bag, crush the crackers and transfer them to a bowl.
- Melt the remaining tablespoon of butter in the microwave. Stir it into the crushed crackers and sprinkle over the casserole.
- Bake for 20 minutes or until bubbly, then serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
You can substitute frozen mixed vegetables for peas and carrots if you prefer.
For extra creaminess, add more heavy whipping cream to the sauce as desired.
Feel free to use rotisserie chicken for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg