Ingredients
Scale
- 2 tablespoons salted butter
- 1 small onion, diced
- 2 ribs celery, diced
- 2 medium carrots, diced
- 6 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon poultry seasoning
- ½ teaspoon salt
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon black pepper, to taste
- 3 cups chicken broth
- 1 cup milk
- 4 ounces cream cheese (block, not spreadable)
- 1 cup shredded sharp cheddar cheese (4 oz)
- 15 ounces medium egg noodles (1 package)
- 4 cups cooked shredded or chopped chicken
- 1 ½ cups frozen peas, thawed
- Topping:
- ½ cup shredded cheddar cheese (2 oz)
- ⅔ cup Panko bread crumbs
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350°F. Grease a 9×13 baking dish and set aside. Fill a large pot with water and bring to a boil.
- In a medium saucepan, melt 2 tablespoons butter over medium heat. Stir in onion, celery, and carrot, cooking until softened, about 5 minutes.
- Add flour, garlic powder, poultry seasoning, salt, thyme, and pepper. Cook for 2 minutes.
- Gradually add broth and milk, whisking until smooth. Cook until bubbly and thickened.
- Remove from heat and stir in cream cheese and cheddar cheese until melted and smooth.
- Cook egg noodles 1 minute less than package directions. Drain well.
- Combine chicken, noodles, peas, and sauce. Transfer to the prepared baking dish.
- Mix topping ingredients and sprinkle over noodles.
- Bake for 25-30 minutes or until heated through and golden on top.
Notes
- You can make this casserole ahead of time and refrigerate before baking.
- Freeze leftovers in an airtight container for up to 3 months.
- Use rotisserie chicken or leftover cooked chicken for convenience.
- To prevent dryness, ensure the sauce fully coats the noodles.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg