Chicken Noodle Casserole 🥘 👇✨

Ingredients

▢ 3 cups uncooked egg noodles (190 grams)

▢ ¼ cup unsalted butter

▢ 2 cloves garlic (minced)

▢ 1 teaspoon Italian seasoning

▢ ½ teaspoon salt

▢ ¼ teaspoon onion powder

▢ ¼ teaspoon black pepper

▢ ¼ cup all purpose flour

▢ 2 cups low sodium chicken broth

▢ ¾ cup heavy cream

▢ 2 cups frozen peas and carrots

▢ 2 cups cooked, chopped chicken

▢ 60 grams saltine or Ritz crackers (about 18 crackers)

▢ 1 tablespoon unsalted butter (melted)

Instructions

Cook noodles according to package directions in well-salted water, undercooking by 1 minute. Drain and rinse under cold water to stop the cooking process.

Meanwhile, make your sauce. In a large skillet over medium heat, melt your butter.

Add garlic, Italian seasoning, salt, onion powder and pepper and cook 1 minute.

Stir in flour until no white remains.

Whisk in broth and cream and cook until thickened, about 3-4 minutes. Taste and adjust seasonings as desired.

In a large, greased baking dish (9×13"), combine cooked egg noodles, sauce, frozen peas and carrots and cooked chicken.

Crush crackers in a medium zip top bag. Stir in 1 tablespoon butter and sprinkle over the top of the casserole.

Bake at 350 degrees F for 20 minutes or until bubbly (to prep ahead, simply prepare up to the point of the crackers and top with crackers just before baking).

#recipes #viral #fyp #Lemon8Diary #fall