Ingredients:

  • 2 lb (900 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
  • 1 tsp (6 g) table salt, divided
  • 1/2 tsp (1 g) ground black pepper, divided
  • 2 tbsp (30 ml) vegetable oil
  • 1 medium (110 g) yellow onion, finely diced
  • 2 ribs (100 g) celery, finely diced
  • 2 cloves (6 g) garlic, minced
  • 2 cans (298 g each) condensed cream of chicken soup
  • 1 cup (230 g) sour cream
  • 1 cup (240 ml) low-sodium chicken broth
  • 8 oz (225 g) dried egg noodles
  • 1 cup (135 g) frozen peas
  • 1 1/2 cups (170 g) shredded sharp cheddar, divided
  • 1 1/2 cups (70 g) finely crushed Ritz crackers (about 1 sleeve)
  • 4 tbsp (57 g) unsalted butter, melted

Instructions:

  1. Heat the oven to 180°C (350°F). Grease a 9x13-inch (23x33 cm) baking dish.
  2. Bring a large pot of salted water to a boil. Cook the egg noodles for 2 minutes less than the package directions. They should still feel firm in the center.
  3. Drain the noodles promptly, toss them with a splash of the vegetable oil, and set aside so they don't stick together.
  4. Crush the Ritz crackers in a zip-top bag with a rolling pin until they resemble coarse sand. Stir them with the melted butter in a bowl and set aside.
  5. Pat the chicken dry. Season it with 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) pepper.
  6. Heat the remaining oil in a large skillet over medium-high heat. Sear the chicken in two batches for 4 to 5 minutes per batch, until the edges are golden. Transfer the chicken to a plate. It does not need to be cooked through yet.
  7. Lower the heat to medium. Add the onion and celery to the same skillet and cook for 5 minutes, scraping up the browned bits, until soft and translucent.
  8. Stir in the garlic and cook for 30 seconds, until fragrant.
  9. Add the cream of chicken soup, sour cream, chicken broth, the remaining 1/2 tsp (3 g) salt, and the remaining pepper. Stir until smooth and steaming, about 2 minutes.
  10. Remove the skillet from the heat. Stir in the seared chicken, the drained noodles, the frozen peas, and 1 cup (115 g) of the cheddar.
  11. Spread the mixture evenly in the baking dish.
  12. Sprinkle the remaining 1/2 cup (55 g) cheddar over the top, then scatter the buttered cracker crumbs over the cheese.
  13. Cover the dish with foil and bake for 25 minutes, until the sauce begins to bubble at the sides.
  14. Remove the foil and bake for another 15 to 20 minutes, until the topping is deep golden and the sauce is bubbling throughout. The chicken must reach 74°C (165°F) at its thickest point.
  15. Let the casserole rest for 10 minutes so the sauce sets and each portion holds its shape.