American
Chicken Noodle Casserole with Cracker Crust
Tender chicken, extra-wide egg noodles, browned mushrooms, carrots, celery, and peas bake in a thyme cream sauce beneath a crisp saltine-cracker and Parmesan crust.
8 servings · 30 minutes prep · 55 minutes cook
Ingredients
Noodles and Filling
- 12 ounces dried extra-wide egg noodles
- 3 cups cooked chicken, torn into bite-size pieces
- 8 ounces cremini mushrooms, quartered
- 1 large carrot, cut into 1/4-inch half-moons
- 2 celery ribs, thinly sliced
- 1 cup frozen peas, thawed
- 1 tablespoon softened unsalted butter, for the pan
Thyme Cream Sauce
- 5 tablespoons unsalted butter, divided
- 1/3 cup all-purpose flour
- 2 1/2 cups low-sodium chicken stock
- 1 1/2 cups whole milk
- 2 teaspoons fresh thyme leaves
- 1 1/2 teaspoons Diamond Crystal kosher salt, plus more for noodle water
- 1/2 teaspoon freshly ground black pepper
Cracker Crust
- 1 cup coarsely crushed saltine crackers
- 1/2 cup finely grated Parmesan
- 2 tablespoons finely chopped flat-leaf parsley
Directions
Undercook the Noodles
- Heat the oven to 375°F / 190°C and coat a 9-by-13-inch baking pan with the softened butter. Boil the egg noodles in well-salted water for 2 minutes less than the package's al dente time; the centers should remain distinctly firm. Drain without rinsing.
Brown the Mushrooms and Aromatics
- Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the mushrooms and cook for 6 to 8 minutes until browned and their liquid has evaporated; transfer to a bowl.
- Reduce to medium. Add another 1 tablespoon butter, the carrot, and celery. Cook for 5 minutes until glossy and beginning to soften but not tender.
Build the Sauce and Filling
- Add the remaining butter, then stir in the flour and cook for 2 minutes without browning. Whisk in the chicken stock a little at a time, followed by the milk.
- Add the thyme, kosher salt, and black pepper. Simmer gently for 5 minutes, whisking, until the sauce coats a spoon but still pours. Remove from heat and fold in the noodles, mushrooms, chicken, and peas.
Crust, Bake, and Settle
- Transfer the filling to the pan. Toss the cracker crumbs, Parmesan, and parsley together and scatter evenly without pressing.
- Bake for 25 to 30 minutes until the center registers 165°F / 74°C, the filling bubbles around the perimeter, and the top is golden. Rest for 10 minutes; if the filling looks dry before baking, loosen it with up to 1/4 cup / 60 ml additional stock rather than adding cream. Within 2 hours, divide leftovers among shallow covered containers and refrigerate for up to 4 days. Reheat covered at 325 to 350°F / 165 to 175°C until the center reaches 165°F / 74°C, uncovering briefly at the end to re-crisp the topping.
