Chicken Noodle Casserole

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 55 minutes

Ingrédients

3 cups dry egg noodles (5½ oz or 156g)

¼ cup plus 1 tablespoon unsalted butter (divided)

2 cloves garlic (finely minced)

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon onion powder

¼ teaspoon pepper

¼ cup all-purpose flour

2 cups low-sodium chicken broth

¾ cup heavy whipping cream

2 cups frozen peas and carrots

2 cups cooked, chopped chicken

18 saltine or Ritz crackers

Instructions

Preheat the oven to 350°F. Lightly grease a 9x13" baking dish.

In a large pot of salted water, cook the noodles according to the package directions, undercooking by 1 minute. Drain the pasta and rinse under cold water.

Meanwhile, in a large saucepan over medium heat, melt ¼ cup of the butter.

Add the garlic, Italian seasoning, salt, onion powder, and pepper and cook for 1 minute.

Stir in the flour, until no white remains.

Whisk in the broth and cream and cook for 3 to 4 minutes, until thickened. Taste and adjust seasonings as desired.

In the prepared baking dish, combine the noodles, sauce, peas and carrots, and chicken.

In a medium zip-top bag, crush the crackers and place them into a bowl.

In the microwave, melt the remaining 1 tablespoon butter. Stir the butter into the crackers and sprinkle over the top of the casserole.

Bake for 20 minutes or until bubbly. Serve.

Nutrition

• Taille de Portion: 258 g
• Calories: 461 kcal
• Lipides Totaux: 28 g
• Lipides Saturés: 15 g
• Lipides Insaturés: 11 g
• Acides Gras Trans: 1 g
• Cholestérol: 110 mg
• Sodium: 421 mg
• Glucides Totaux: 34 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 2 g
• Protéines: 20 g