Ingredients (Serves 6)

Main filling

• 12 oz egg noodles
• 2 cups cooked chicken, shredded or diced
• 1 cup frozen peas
• 1 cup carrots, diced
• 1 cup corn
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup milk or half-and-half
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme
• ½ tsp dried parsley
• ½ cup shredded cheddar cheese (optional)

Topping

• 1 cup crushed buttery crackers or breadcrumbs
• 2 tbsp melted butter
• 2 tbsp grated Parmesan cheese

Instructions

1. Prepare the noodles

Preheat oven to 375°F (190°C).

Cook egg noodles until just al dente according to package instructions. Drain and set aside.

2. Cook the vegetables

In a large skillet or pot, melt butter over medium heat.

Add onion and carrots. Cook for 4–5 minutes until softened.

Stir in garlic and cook for 30 seconds.

3. Make the creamy sauce

Sprinkle flour over the vegetables and stir constantly for 1 minute.

Slowly whisk in chicken broth, then milk.

Cook for 3–5 minutes until thickened.

Season with salt, pepper, thyme, and parsley.

4. Combine everything

Add:

• Cooked chicken
• Peas
• Corn
• Cooked noodles
• Cheddar cheese (if using)

Mix until evenly coated.

Transfer to a greased 9×13-inch baking dish.

5. Add topping

Mix crushed crackers, melted butter, and Parmesan cheese in a small bowl.

Sprinkle evenly over the casserole.

6. Bake

Bake uncovered for 20–25 minutes until bubbly and golden on top.

Let rest for 5 minutes before serving.

Tips

Shortcut ideas

• Use rotisserie chicken for faster prep.
• Frozen mixed vegetables work perfectly.

Make it richer

• Add a splash of heavy cream.
• Stir in cream cheese for extra creaminess.

Add crunch

• Top with fried onions or extra toasted breadcrumbs.

Storage

• Refrigerate leftovers up to 4 days.
• Freeze before baking for up to 2 months.

Reheating

• Oven: 350°F (175°C) for 15–20 minutes
• Microwave individual portions for 2–3 minutes

Serving Ideas

Serve with:

• Green salad
• Roasted broccoli
• Biscuits or dinner rolls
• Cranberry sauce for a holiday-style twist