This casserole is creamy and smooth, the homemade béchamel sauce will give this recipe the perfect flavor and bring it to perfection. It really is easy to make, follow the instructions, do not let the sauce boil and you will have a delicious dish that is perfect.
12 ounces wide egg noodles
3 Tablespoons butter
1 onion, chopped
2-3 garlic cloves minced
3 Tablespoons flour
2 1/2 cups chicken broth
2 1/2 cups half and half
1 pound boneless chicken breasts or thighs cut into chunks
2 cups shredded cheddar cheese(save 1/2 cup for topping)
1 1/2 cups frozen peas(I used peas and carrots)
1 sleeve Ritz crackers, crushed
How to make it:
Cook pasta according to package directions. Drain. Melt 1 Tablespoon butter in empty pot. Add onion and garlic and sauté until softened. Toss in the chicken in and cook till done, turn off heat. When noodles are done, drain and let sit in strainer, mean while in noodle pot, you are going to make a béchamel sauce; add 2 tb butter and melt, then add flour and whisk for 1 minute. Slowly whisk in half and half and chicken broth. Bring to a boil, do not let boil, now reduce heat and simmer 5 minutes. Add the cheese to this and whisk turn heat down and let it melt. Remove pot from heat. In the pan with the chicken and onions, garlic, stir in peas to warm up, with heat turned down low, keep from burning. In the noodle pot to your sauce stir the noodles back in, add chicken, peas, onion, garlic and add 1 1/2 teaspoon salt and 1 1/4 teaspoons pepper into sauce mixture. Pour into a 9x13 pan. Now add the reserved cheese on top then crushed Ritz crackers. Bake 15 minutes at 425
Serve Hot
No comments:
Post a Comment