Ingredients
• 8 oz wide egg noodles (or fusilli; for low-carb: 4 cups cauliflower “rice” + 2 cups shirataki noodles)
• 2 cups cooked shredded chicken
• 1 cup diced carrots
• 1 cup frozen peas
• ½ cup diced celery
• ½ cup diced onion
• 3 tbsp butter
• 3 tbsp all-purpose flour (or 2 tbsp almond flour + 1 tbsp coconut flour for keto)
• 2 cups low-sodium chicken broth
• ½ cup whole milk or half-and-half
• ½ cup shredded cheddar or Gruyère (optional, for richness)
• 1 tsp poultry seasoning (or blend: ½ tsp thyme + ¼ tsp sage + ¼ tsp rosemary)
• Salt & black pepper to taste
Crunchy Topping (optional but so good):
• 1½ cups crushed buttery round crackers (e.g., Ritz) or keto crackers
• 2 tbsp melted butter
• 1 tbsp grated Parmesan
Instructions
- Cook pasta to al dente; drain. In the last 3 mins of cooking, add carrots and celery to blanch. Drain together.
- In a large skillet or Dutch oven, melt butter over medium heat. Sauté onion 3–4 mins until soft. Stir in flour; cook 1 min to form a roux.
- Gradually whisk in broth and milk. Simmer 3–4 mins, stirring, until thickened. Stir in poultry seasoning, salt, and pepper.
- Add chicken, peas, cooked pasta/veggies, and cheddar (if using). Stir until well coated and heated through.
- For baked version (recommended):
→ Transfer to a greased 9×9″ baking dish.
→ Mix topping ingredients; sprinkle evenly over top.
→ Bake at 375°F (190°C) for 20–25 mins, until bubbly and golden. - Stovetop shortcut: Skip baking—simmer 5 mins covered, then top with cracker mix and broil 2–3 mins to crisp.
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 25 mins, Total Time: 40 mins, Servings: 6
Calories: 460, Net Carbs: 42g, Fats: 20g, Protein: 26g
✅ Keto version (with cauliflower/shirataki & almond flour roux): ~8g net carbs/serving!