Ultimate Creamy Chicken Noodle Casserole

1.Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

2.Cook the egg noodles according to package directions until al dente. Drain well and set aside. If using frozen vegetables, add them to the boiling water during the last 2 minutes of noodle cooking to blanch them; drain with the noodles.

3.While the noodles cook, prepare the creamy sauce. In a large saucepan or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 4-5 minutes.

4.Whisk in the flour to create a roux, cooking for 1 minute while stirring constantly.

5.Gradually whisk in the milk and chicken broth until smooth. Continue cooking over medium heat, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).

6.Remove the sauce from the heat. Stir in the dried thyme, garlic powder, salt, and pepper.

7.Stir in the shredded chicken, blanched vegetables, sour cream, and 3/4 cup of the shredded cheddar cheese until everything is evenly combined.

8.Gently fold in the cooked and drained egg noodles until they are fully coated in the creamy mixture.

9.Pour the entire mixture into the prepared baking dish and spread evenly.

10.In a small bowl, combine the crushed crackers and 2 tablespoons of melted butter. Sprinkle this mixture evenly over the casserole, followed by the remaining 1/4 cup of shredded cheddar cheese.

11.Bake for 25 to 30 minutes, or until the casserole is bubbly throughout and the topping is golden brown and crisp.

12.Let the casserole rest for 5-10 minutes before serving.