Ingredients
Scale
- 1 (12 oz.) package wide egg noodles
- 3 large carrots, peeled, cut into bite-sized pieces
- 2 large celery ribs, cut into bite-sized pieces
- 1 small onion, diced
- 6 chicken tenderloins, cut into bite-sized pieces
- 4 1/2 cups chicken stock
- 1/4 cup whole milk, half-and-half, or cream
- 3 Tbsp. butter, melted
- 2 Tbsp. all-purpose flour
- 1 1/2 tsp. salt
- 1 Tbsp. onion powder
- 1/2 tsp. dried thyme
- 24 Soda or butter crackers, lightly crushed
Instructions
- Preheat the oven to 425°F.
- To a 9×12-inch baking dish add the uncooked egg noodles, carrots, celery, onion, and chicken.
- In a large bowl whisk together chicken stock, milk, butter, flour, salt, onion powder, and thyme until no flour lumps remain. Pour mixture over egg noodles. Stir to combine then evenly distribute ingredients.
- Cover baking dish tightly with aluminum foil so that no steam can escape. Place pan in oven. Bake 30 minutes.
- Remove pan from oven, remove aluminum foil and set aside. Stir noodles to redistribute.
- Cover the pan with aluminum foil and place into oven until noodles and chicken are fully cooked and sauce has thickened a bit, about 10-14 minutes more.
- Remove pan from oven and discard aluminum foil. Stir everything then let stand uncovered for 10 minutes before serving. The sauce will continue to thicken in this time.
- Top with crackers and serve.
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