# Ingredient List:
→ 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 Topping
16 - 1 cup fresh breadcrumbs
17 - 2 tbsp unsalted butter, melted
# Steps:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil egg noodles in salted water, cooking 2 minutes less than package instructions. Drain and set aside.
03 - In a large skillet over medium heat, sauté onions and carrots for 4 to 5 minutes until softened, then add garlic and cook 1 minute more.
04 - Whisk condensed cream of chicken soup, milk, and sour cream in a large bowl until smooth.
05 - Incorporate cooked chicken, sautéed vegetables, peas, cheddar, Parmesan, thyme, salt, and pepper into the cream base. Stir to combine.
06 - Gently fold the cooked noodles into the mixture until fully blended.
07 - Spread the mixture evenly in the prepared baking dish.
08 - Mix fresh breadcrumbs with melted butter and evenly sprinkle over the casserole.
09 - Bake for 30 to 35 minutes until top is golden and filling is bubbling.
10 - Remove from oven, let rest 5 minutes, then garnish with parsley if desired before serving.
