Starting with a simple butter-flour roux helps (and you need just 2 tablespoons of butter). Then, the creamy sauce comes together when you add broth, vegetables, herbs, and spices. Next comes chicken, egg noodles, and cream. That's the creamy base layer. The crunchy top layer is a simple blend of crushed saltines and parmesan cheese!
Got leftover chicken? Since this recipe calls for cooked chicken, it's the perfect dish for using up leftovers from another meal. Or grab a pre-cooked rotisserie chicken from the store...
Cracker crumbs? You need about 1/2 cup of crushed saltines for the topping, so use up those crumbs found in a sleeve of crackers!
Creamy Chicken and Noodles with Crunchy Saltine-Parmesan Topping
8 ounces egg noodles
2 tablespoons butter
2 tablespoons flour
2 carrots, peeled and chopped
2 celery stalks, chopped
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups chicken broth
2 cups diced cooked chicken
1/2 cup heavy cream
20 saltine crackers
2 tablespoons grated parmesan cheese
Preheat the oven to 350 degrees.
Cook the egg noodles according to the package directions. Drain and set aside.
Meanwhile, melt the butter in a large pot over medium heat. Add the flour and whisk until blended. Cook for 1 minute, to cook off the "raw" flour taste. Add the carrots, celery, onion powder, garlic powder, oregano, salt, and pepper and stir to coat. Cook for 3 minutes, until the vegetables soften.
Add the broth and bring to a simmer. Add the chicken and simmer for 5 minutes (lower the heat to medium-low if necessary).
Stir in the egg noodles and heavy cream and cook for 1 minute.
Transfer to the mixture to a baking dish.
Place the crackers in a large freezer bag, zip the bag and crush the crackers with a rolling pin. Add the parmesan cheese to the bag and shake to coat.
Sprinkle the cracker mixture over the chicken and noodles.
Bake for 10 minutes, until the top is golden.
Serves 4
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