# Components:
→ Pasta
01 - 12 oz egg noodles
→ Protein & Dairy
02 - 2 cups cooked chicken, shredded or diced
03 - 1 cup shredded cheddar cheese
04 - 1/2 cup grated Parmesan cheese
05 - 2 cups whole milk
06 - 1/2 cup sour cream
07 - 2 cans (10.5 oz each) condensed cream of chicken soup
→ Vegetables
08 - 1 cup frozen peas
09 - 1 cup diced carrots, fresh or frozen
10 - 1/2 cup diced onion
→ Seasonings
11 - 2 cloves garlic, minced
12 - 1 tsp dried thyme
13 - 1/2 tsp black pepper
14 - 1/2 tsp salt, adjust to taste
15 - 2 tbsp chopped fresh parsley (optional, for garnish)
→ Topping
16 - 1 cup fresh breadcrumbs
17 - 2 tbsp unsalted butter, melted
# Preparation steps:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil egg noodles in salted water until two minutes less than package directions. Drain and set aside.
03 - In a large skillet, cook diced onion and carrots over medium heat until softened, about 4 to 5 minutes. Add minced garlic and cook for 1 minute more.
04 - Whisk together condensed cream of chicken soup, whole milk, and sour cream in a large bowl until smooth.
05 - Add cooked chicken, sautéed vegetables, peas, cheddar cheese, Parmesan cheese, thyme, salt, and black pepper to the sauce. Stir until combined.
06 - Fold cooked noodles into the mixture until evenly distributed.
07 - Transfer the mixture into the prepared baking dish and spread evenly.
08 - Combine fresh breadcrumbs with melted butter and sprinkle uniformly over the casserole.
09 - Bake for 30 to 35 minutes until the top is golden and the filling bubbles.
10 - Remove from oven and let rest for 5 minutes. Garnish with chopped parsley if desired and serve warm.
