Homemade Chicken Noodle Casserole

 

1 T. extra virgin olive oil

1/2 of a yellow onion, chopped

kosher salt and pepper

4 T. salted butter

2 cloves garlic, chopped

3 carrots, chopped

2 T. fresh thyme leaves

1/2 tsp. cayenne pepper

1 T. all purpose flour

3 1/2 C. low sodium chicken broth

1 C. whole milk

1/4 C. fresh parsley, roughly chopped

2 eggs, beaten

3 C. cubed whole grain bread

2 C. uncooked egg noodles

1 1/2 C. cooked shredded or cubed chicken

1 C. crushed Kettle Brand potato chips

 

Preheat the oven to 375 degrees F. Lightly coat a 9×13 inch baking dish or large round baker. Add the olive oil to a large skillet set over medium heat. When the oil shimmers, add the onion and cook until softened and slightly caramelized, about 5 minutes, season with salt + pepper. Add the butter, carrots and garlic and continue to cook another 5 minutes. Stir in the thyme and cayenne. Sprinkle the flour over the veggies and cook, stirring to incorporate, for another minute. Slowly pour in the chicken broth and milk, season with salt and pepper. Bring the sauce to a low boil and then reduce the heat to medium, simmer for 5 minutes or until the sauce has thickened. Remove from the heat, stir in the parsley. Let cool until no longer hot to touch, then stir in the eggs. Add the cubed bread, noodles, and chicken, tossing to combine. Transfer the mixture to the prepared baking dish. Top evenly with Kettle Chips. Transfer to the oven and bake for 35-45 minutes or until the filling is bubbling and the top is golden. Let sit 5 minutes before serving.