A comforting casserole with noodles, chicken, and veggies in a creamy and cheesy sauce.
Ingredients :
2 tablespoons salted butter
1 small onion diced
2 ribs celery diced
2 medium carrots diced
6 tablespoons all-purpose flour
1 teaspoon garlic powder
½ teaspoon poultry seasoning
½ teaspoon salt
¼ teaspoon dried thyme leaves
¼ teaspoon black pepper to taste
3 cups chicken broth
1 cup milk
4 ounces cream cheese block, not spreadable
1 cup shredded sharp cheddar cheese 4 oz
15 ounces medium egg noodles 1 package
4 cups cooked shredded chicken or chopped chicken
1 ½ cups frozen peas thawed
Topping
½ cup shredded cheddar cheese 2 oz
⅔ cup Panko bread crumbs
2 tablespoons melted butter
Directions :
Preheat the oven to 350°F. Grease a 9×13 baking dish and set aside. Fill a large pot with water and bring to a boil.
In a medium saucepan, add 2 tablespoons butter and melt over medium heat. Stir in onion, celery, and carrot, cooking until softened, about 5 minutes.
Add flour, garlic powder, poultry seasoning, salt, thyme, and pepper, and cook for an additional 2 minutes.
Gradually add broth and milk, whisking after each addition until smooth. Cook over medium heat until bubbly and thickened.
Remove from the heat and stir in cream cheese and cheddar cheese until melted and smooth.
Cook the egg noodles 1 minute less than directed on the package. Drain well. Combine chicken, noodles, peas, and sauce. Transfer the mixture to the prepared baking dish.
Combine topping ingredients and sprinkle over noodles.
Bake for 25 to 30 minutes or until heated through and golden on top.
