Ingredients:

  • 12 oz egg noodles, wide or extra-wide ribbons
  • 3 cups cooked chicken breast, shredded or cubed (approx. 450g)
  • 1 cup frozen peas and carrots, thawed (150g)
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 2 cups whole milk
  • 1 cup chicken bone broth
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 sleeve Ritz crackers, crushed (approx. 30 crackers)
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease a 9x13 inch ceramic or glass baking dish.
  2. Boil the egg noodles in heavily salted water for 2 minutes less than the package instructions for al dente. Drain and set aside.
  3. In a deep skillet or saucier, melt 4 tbsp of butter over medium heat. Whisk in the flour and cook for 2 minutes until it smells toasted and nutty.
  4. Slowly stream in the whole milk and chicken bone broth while whisking constantly. Add onion powder, garlic powder, and smoked paprika. Simmer until the sauce thickens enough to coat the back of a spoon.
  5. Remove the sauce from heat. Stir in 1.5 cups of the grated sharp cheddar cheese until melted and smooth.
  6. Fold the par-boiled noodles, cooked chicken, and thawed peas and carrots into the cheese sauce until well coated.
  7. Transfer the mixture to the prepared baking dish. Top with the remaining 0.5 cups of cheddar cheese.
  8. Mix the crushed Ritz crackers with 2 tbsp of melted butter. Sprinkle the topping evenly over the casserole.
  9. Bake for 25 minutes or until the sauce is bubbling and the cracker topping is golden-brown and shattering.