# What You Need:
→ 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
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
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 for 2 minutes less than package instructions. Drain and set aside.
03 - Cook onion and carrots in a skillet over medium heat for 4 to 5 minutes until softened. Add garlic and cook for 1 minute more.
04 - Whisk cream of chicken soup, milk, and sour cream together until smooth in a large bowl.
05 - Add cooked chicken, sautéed vegetables, peas, cheddar, Parmesan, thyme, salt, and pepper to the bowl. Stir to combine.
06 - Add cooked noodles to the mixture and gently fold until evenly combined.
07 - Pour mixture evenly into the prepared baking dish.
08 - Combine breadcrumbs with melted butter and sprinkle over the casserole evenly.
09 - Bake for 30 to 35 minutes until topping is golden and filling bubbles.
10 - Let rest for 5 minutes after baking. Garnish with parsley if desired and serve.
