Cozy Chicken Noodle Casserole

Ingredients

• 12 oz Egg noodles
• 4 tbsp Unsalted butter
• 1 small Yellow onion, diced
• 2 Carrots, diced
• 2 Celery stalks, diced
• 3 Garlic cloves, minced
• 1/4 cup All-purpose flour
• 2 cups Chicken stock
• 1 cup Whole milk
• 1/2 cup Sour cream
• 1 tsp Dijon mustard
• 3 cups Cooked shredded chicken
• 1 cup Frozen peas
• 1/4 cup Fresh parsley, chopped
• 1 tsp Dried thyme
• 1 cup Sharp cheddar, shredded
• 1 1/2 cups Buttery crackers, crushed
• 2 tbsp Melted butter
• To taste Kosher salt and black pepper

Instructions

1. Heat the oven to 375 F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil and cook the egg noodles 2 minutes less than the package directions so they do not overcook in the oven.

2. Melt 4 tablespoons butter in a large skillet over medium heat. Add onion, carrots, celery, a pinch of salt, and several grinds of pepper. Cook for 7 to 9 minutes, until the vegetables soften and the onion turns translucent.

3. Stir in the garlic and thyme for 30 seconds. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly, to remove the raw flour taste.

4. Slowly whisk in the chicken stock, then the milk. Simmer for 3 to 4 minutes, until the sauce thickens enough to coat the back of a spoon. Stir in sour cream and Dijon off the heat.

5. Fold the drained noodles, chicken, peas, parsley, and half the cheddar into the sauce. Taste and adjust salt and pepper before moving everything to the prepared baking dish.

6. Mix the crushed crackers with melted butter and the remaining cheddar. Scatter the topping evenly over the casserole, making sure the corners get a little coverage too.

7. Bake for 25 to 30 minutes, until bubbling at the edges and golden on top. Rest for 10 minutes before serving so the sauce settles instead of running across the plate.