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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. Lightly grease a 9×13" baking dish.
- In a large pot of salted water, cook the noodles according to the package directions, undercooking by 1 minute. Drain the pasta and rinse under cold water.
- In a large saucepan over medium heat, melt ¼ cup of the butter.
- Add the garlic, Italian seasoning, salt, onion powder, and pepper and cook for 1 minute.
- Stir in the flour, until no white remains.
- Whisk in the broth and cream and cook for 3 to 4 minutes, until thickened. Taste and adjust seasonings as desired.
- In the prepared baking dish, combine the noodles, sauce, peas and carrots, and chicken.
- In a medium zip-top bag, crush the crackers and place them into a bowl.
- In the microwave, melt the remaining 1 tablespoon butter. Stir the butter into the crackers and sprinkle over the top of the casserole.
- Bake for 20 minutes or until bubbly. Serve.
Notes
For added flavor, consider using fresh herbs instead of dried Italian seasoning.
To make it lighter, use reduced-fat cream and whole grain noodles.
Feel free to substitute the chicken with turkey or rotisserie chicken for convenience.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 389
- Sugar: 2g
- Sodium: 594mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 82mg