Chicken and Noodle Casserole
For the casserole:
  • 6 tablespoons butter, divided
  • ½ cup onion, diced
  • ½ cup celery, diced
  • ½ cup carrot, diced
  • 1 clove garlic, minced (1/2 teaspoon)
  • 1 (8 ounce) package sliced mushrooms
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup flour
  • 1½ cups chicken broth, low sodium
  • 2 cups whole milk
  • 3 tablespoons grated Parmesan Cheese
  • 12 ounces wide egg noodles, cooked and drained
  • 3 cups cooked and shredded chicken
  • 1 cup frozen peas, thawed
  • 2 cups (8 ounces) shredded Sharp Cheddar Cheese
For the Topping:
  • 2 tablespoons of reserved butter, melted
  • 1 cup crushed Ritz Crackers, (about 20)
  • 1 small can Durkee Onions, crushed
  1. Melt 4 tablespoons butter in a large skillet over medium heat. Add the chopped onion, celery and carrot. Saute for 4-5 minutes until soft. Add the garlic, mushrooms, salt and pepper. Saute until the mushrooms are soft and their liquid has evaporated, about 5-7 minutes.
  2. Sprinkle the flour in the skillet and continue cooking for about 2 minutes. Slowly add the chicken broth and milk, bring the mixture to a boil, reduce heat and simmer for a couple of minutes until thickened. Remove from the heat and stir in the Parmesan cheese, cooked egg noodles, shredded chicken and peas.
  3. Pour ½ of the noodle mixture into a lightly greased 9 x 13 inch casserole dish. Sprinkle with ½ of the cheese. Cover with the rest of the noodle mixture and top with the remaining cheese.
  4. Melt the remaining 2 tablespoons butter and mix with the crushed crackers and Durkee onions. Sprinkle on top of the casserole. Bake at 350 degrees for 25 - 30 minutes.
Recipe by Sunflower Supper Club at