# Required Ingredients:
→ 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, fresh or frozen
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)
→ Topping
16 - 1 cup fresh breadcrumbs
17 - 2 tbsp unsalted butter, melted
# How-To Steps:
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 instructions. Drain and set aside.
03 - In a skillet, sauté diced onion and carrots over medium heat for 4 to 5 minutes until softened. Add minced garlic and cook 1 minute more.
04 - Whisk together condensed cream of chicken soup, whole milk, and sour cream until smooth in a large bowl.
05 - Stir in cooked chicken, sautéed vegetables, peas, shredded cheddar, grated Parmesan, thyme, salt, and black pepper until well incorporated.
06 - Fold cooked noodles into the mixture until evenly combined.
07 - Transfer the mixture to the prepared baking dish and spread evenly.
08 - Mix fresh breadcrumbs with melted butter and sprinkle evenly over the casserole surface.
09 - Bake uncovered for 30 to 35 minutes until topping is golden and filling bubbles.
10 - Remove from oven, allow to rest for 5 minutes, then garnish with chopped parsley before serving.
