Chicken Casserole
The Stay Home Chef
Ingredients
12 ounces egg noodles
1/4 cup butter
1/2 white onion diced
3 cloves garlic minced
1/4 cup flour
2 cups chicken broth
2 cups milk
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups frozen peas
1 pound cooked diced chicken
2 cups shredded cheddar cheese
1 cup crushed Ritz crackers
1/4 cup grated parmesan cheese
2-3 teaspoons olive oil
Instructions
Preheat oven to 400 degrees and lightly grease a 9x13 pan. Cook the egg noodles according to the package directions. Drain and pour pasta to prepared pan.
Meanwhile, melt butter in a medium-sized saucepan over medium heat. Add in onion and saute 5 to 7 minutes, until softened. Stir in garlic and flour and cook 1 minute. Slowly pour in
chicken broth and milk, season with salt and pepper, and bring to a simmer, stirring constantly.
Once mixture has thickened, stir in peas, cheddar cheese, and chicken. Turn off the heat and stir until cheese has melted. Pour over pasta in the 9x13 pan.
In a small bowl, use a fork to mix together crushed crackers, parmesan, and olive oil. Sprinkle over the pasta.
Bake in the preheated oven, uncovered, for 15 to 20 minutes, until crackers are lightly browned. Serve hot.