# Components:
→ Pasta
01 - 12 oz egg noodles
→ Protein & Dairy
02 - 2 cups cooked chicken, shredded or diced
03 - 1 cup shredded cheddar cheese
04 - ½ cup grated Parmesan cheese
05 - 2 cups whole milk
06 - ½ 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
10 - ½ cup diced onion
→ Seasonings
11 - 2 cloves garlic, minced
12 - 1 tsp dried thyme
13 - ½ tsp black pepper
14 - ½ tsp salt, adjust to taste
15 - 2 tbsp chopped fresh parsley (optional, for garnish)
→ Topping
16 - 1 cup fresh breadcrumbs
17 - 2 tbsp unsalted butter, melted
# Directions:
01 - Preheat oven to 375°F and grease a 9x13-inch baking dish.
02 - Boil egg noodles in salted water, cooking 2 minutes less than package directions. Drain and set aside.
03 - In a large skillet over medium heat, cook onions and carrots for 4–5 minutes until softened. Add garlic and cook for 1 additional minute.
04 - Whisk together cream of chicken soup, whole milk, and sour cream in a large mixing bowl until smooth.
05 - Add cooked chicken, sautéed vegetables, peas, cheddar cheese, Parmesan, thyme, salt, and pepper to the cream base. Stir to combine thoroughly.
06 - Fold the cooked noodles into the mixture until evenly distributed.
07 - Transfer the combined mixture evenly into the prepared baking dish.
08 - Combine fresh breadcrumbs with melted butter and sprinkle evenly over the casserole surface.
09 - Bake for 30 to 35 minutes until the topping is golden brown and filling bubbles.
10 - Remove from oven and let rest for 5 minutes before garnishing with fresh parsley and serving.
