Creamy Chicken Casserole

Ingredients

Scaled for your household (6 portions) · original serves 6

• Eggs12 oz
• Butter¼ cup
• Brown onion½
• Garlic cloves3 tsp
• Plain flour¼ cup
• Chicken stock2 cup
• Milk2 cup
• Salt¼ tsp
• Black Pepper¼ tsp
• Frozen peas2 cup
• Chicken1 lb
• Grated cheddar2 cup
• Crushed Ritz Crackers1 cup
• Parmesan¼ cup
• Olive oil2 tsp

Method

1. 1

   At this stage, preheat oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.

2. 2

   Cook 12 ounces egg noodles following the packet directions. Drain; then move into the prepared baking dish.

3. 3

   Meanwhile, melt 1/4 cup butter in a medium saucepan on medium heat. stir in 1/2 medium white onion (diced); then sauté for about 5–7 minutes, until softened.

4. 4

   Mix in 3 teaspoons minced garlic; then 1/4 cup all-purpose flour. Cook for about 1 minutes.

5. 5

   Slowly whisk in 2 cups chicken broth; then 2 cups milk. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer, stirring constantly. Cook until the mixture thickens, about 3–5 minutes.

6. 6

   Once mixture has thickened, mix in peas, cheddar cheese,; then chicken. Turn off the heat and mix until cheese has melted. Pour over pasta in the 9x13 pan.

7. 7

   Mix in 2 cups frozen peas, 1 pound shredded cooked chicken,; then 2 cups shredded cheddar cheese. Turn off heat and mix until cheese is fully melted.

8. 8

   At this stage, pour sauce mixture evenly over the noodles in the baking dish.

9. 9

   In a small bowl, mix together 1 cup crushed Ritz crackers, 1/4 cup grated parmesan cheese,; then 2-3 teaspoons olive oil using a fork. scatter cracker mixture evenly over the casserole.

10. 10

    Bake uncovered for about 15–20 minutes, until topping is lightly browned. Serve hot.