Chicken Noodle Casserole with Cracker Topping

Ingredients

• 12 ounces egg noodles (340 g)
• 3 cups cooked chicken (420 g)
• 1 1/2 cups peas (210 g)
• 5 tablespoons butter (70 g)
• 1 onion (120 g)
• 2 celery stalks (100 g)
• 1/4 cup flour (30 g)
• 2 cups stock (480 g)
• 1 1/2 cups milk (360 g)
• 1 tablespoon Dijon (15 g)
• 1 teaspoon thyme (1 g)
• 1/2 teaspoon garlic (1.5 g)
• 3/4 teaspoon salt (4.5 g)
• 1/4 teaspoon pepper (0.5 g)
• 1 1/2 cups crushed crackers (90 g)

Instructions

1. Cook noodles. Heat oven to 375°F (190°C). Boil noodles for 2 minutes less than the shortest package time. Reserve 120 g pasta water, drain, rinse briefly under cool water, and shake the colander well.
2. Start sauce. Melt 42 g butter over medium heat. Cook onion and celery for 5 minutes until softened. Stir in flour, thyme, garlic powder, salt, and pepper for 1 minute until no dry flour remains.
3. Thicken. Gradually whisk in stock and milk, smoothing each addition. Simmer for 3 to 4 minutes until the sauce coats a spoon and leaves a brief trail. Remove from heat and stir in Dijon.
4. Fold. Fold in noodles, chicken clusters, and frozen peas with a broad spatula. Add pasta water 15 g at a time only if stiff. Spread loosely in a buttered 9-by-13-inch dish without packing the noodles.
5. Bake. Mix crackers with remaining 28 g melted butter and scatter loosely on top. Bake uncovered for 20 to 25 minutes until edge spots bubble and large flakes turn golden; rest uncovered for 10 minutes before serving.

Notes

• Cook noodles 2 minutes short and reserve pasta water before draining for later adjustment.
• The 35-minute cook time includes up to 25 minutes baking and a 10-minute rest.
• Refrigerate for 4 days or freeze the untopped casserole for up to 2 months, then add fresh crumbs after thawing.

Nutrition Facts