Homestyle Chicken Noodle Casserole

Ingredients

• •2 large carrots
• •4 tbsp flour
• •2 tsp thyme
• •2 cups half-and-half
• •1 tbsp lemon juice
• •3 cups chicken broth
• •1 onion
• •1½ cups peas
• •¾ tsp pepper
• •1½ tsp salt
• •2 cups sharp cheddar cheese
• •1 lb chicken breast
• •4 tbsp butter
• •12 oz wide egg noodles

Method

Adapted from foodista.com

1. 1Bring 4 quarts of water to a boil in a large pot.
2. 2Add 1 tablespoon salt and the egg noodles.
3. 3Cook just shy of al dente, about 4 minutes.
4. 4Drain the noodles.
5. 5Rinse them under cold water until cool to the touch.
6. 6Set aside until ready to assemble the casserole.
7. 7In a large saute pan, (or you can use a skillet or even a Dutch oven) melt 2 tablespoons butter over medium heat.
8. 8Add the onion and carrots.
9. 9Cook, stirring frequently until the onion is softened, 5-7 minutes.
10. 10Add the sauteed veggies to a bowl, set aside.
11. 11Add the remaining 2 tablespoons butter to the now empty skillet.
12. 12When the butter is melted add the flour to the pan.
13. 13Cook, stirring constantly for 1 minute.
14. 14Slowly add the half n half and chicken broth (very important to add a little at a time, whisking thoroughly as you go, to keep the sauce from being lumpy).
15. 15Bring sauce to a simmer, stirring constantly.
16. 16Stir in the thyme, salt and pepper.
17. 17Reduce heat to medium-low.
18. 18Simmer until slightly thickened, about 5 minutes, stirring often.
19. 19Add the sauteed vegetables and chicken breast to the sauce.
20. 20Cover the pan.
21. 21Simmer until the chicken is cooked through 10-15 minutes.
22. 22Remove the sauce from the heat.
23. 23Place the chicken on a plate to cool.
24. 24Preheat the oven to 425°F.
25. 25To the sauce add the lemon juice and half the cheese.
26. 26Stir to melt the cheese.
27. 27Season to taste if needed.
28. 28When the chicken is cool enough to handle, shred into bite-sized pieces.
29. 29Combine the shredded chicken, noodles, sauce and frozen peas.
30. 30Add to a 13x9-inch casserole dish.
31. 31Top with the remaining cheese.
32. 32Bake the casserole until the top is slightly browned and the cheese is bubbling, 15-20 minutes.
33. 33Let cool for about 10 minutes before serving.