Ingredients:

  • 2 tablespoons unsalted butter (30g)
  • 1 medium yellow onion, finely chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 2 cups cooked chicken, shredded or diced (about 300g)
  • 8 ounces egg noodles (about 225g), cooked and drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup (305g)
  • 1/2 cup chicken broth (120ml)
  • 1/2 cup sour cream (120ml)
  • 1/4 cup milk (60ml)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup frozen peas (150g), thawed
  • 1 cup shredded cheddar cheese (100g)
  • 1/2 cup crushed Ritz crackers (about 40g)
  • 2 tablespoons melted butter (30g)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Melt butter in a large skillet over medium heat. Add onion and garlic and sauté until softened and fragrant, about 5 minutes.
  3. In a large mixing bowl, combine the cream of mushroom soup, chicken broth, sour cream, milk, thyme, salt, and pepper. Whisk until smooth.
  4. Add the cooked chicken, egg noodles, thawed peas, and sautéed onion and garlic to the sauce mixture. Stir well to combine.
  5. Pour the chicken noodle mixture into the prepared baking dish.
  6. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
  7. In a small bowl, combine the crushed Ritz crackers and melted butter. Sprinkle evenly over the cheese.
  8. Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden brown.
  9. Let the casserole cool for a few minutes before serving.