Ingredients:

  • 12 oz wide egg noodles
  • 3 cups shredded rotisserie chicken
  • 1.5 cups frozen peas and carrots
  • 1 tsp fresh lemon juice
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken bone broth
  • 1 cup whole milk
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup crushed Ritz crackers
  • 2 tbsp melted butter
  • 1/2 cup shredded sharp cheddar cheese

Instructions:

  1. Preheat your oven to 350°F and grease your 9x13 dish.
  2. Cook the 12 oz wide egg noodles for 2 minutes less than the package says. Note: They should still be firm.
  3. In a saucepan over medium heat, melt 1/4 cup unsalted butter until it sizzles slightly.
  4. Whisk in 1/4 cup flour and cook for 1 minute. Note: This removes the raw flour taste.
  5. Slowly whisk in 2 cups bone broth and 1 cup milk until thickened and velvety.
  6. Stir in the garlic powder, thyme, salt, pepper, and 1 tsp lemon juice.
  7. In a large bowl, fold together the noodles, 3 cups chicken, frozen veggies, and the sauce.
  8. Pour into the dish, sprinkle with 1/2 cup cheddar, and then top with the 1 cup crushed crackers mixed with 2 tbsp melted butter.
  9. Cook for 25 minutes until the edges are bubbly and the top is golden brown.