Ingredients:

  • 12 oz wide egg noodles
  • 3 cups cooked chicken, shredded or cubed
  • 1 cup frozen peas and carrots
  • 10.5 oz canned cream of chicken soup
  • 1 cup full-fat sour cream
  • 1/2 cup whole milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 1.5 cups Ritz crackers, crushed
  • 4 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. Boil a large pot of salted water. Cook the wide egg noodles for exactly 2 minutes less than the package instructions suggest for al dente. Drain and set aside.
  3. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, dried thyme, salt, and pepper until a smooth, velvety emulsion forms.
  4. Fold the cooked chicken, frozen peas and carrots, and shredded cheddar cheese into the sauce mixture.
  5. Add the par-boiled noodles to the bowl and gently toss until every noodle is evenly coated in the sauce.
  6. Transfer the mixture to the prepared baking dish. In a small bowl, combine the crushed crackers with melted butter and sprinkle evenly over the top.
  7. Bake for 30 minutes until the sauce is bubbling at the edges and the cracker topping has reached a golden-brown, shattering texture.