Ingredients:

  • 3 Tbsp Unsalted Butter (45 g)
  • 1/4 cup All-Purpose Flour (30 g)
  • 2 cups Low-Sodium Chicken Stock (480 ml), warm
  • 1 cup Whole Milk (240 ml)
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Garlic Powder
  • 1 tsp Dijon Mustard (Optional)
  • Salt and Black Pepper, to taste
  • 4 cups Cooked Chicken Breast/Thigh, shredded (Approx. 750 g)
  • 1 cup Frozen Sweet Peas (150 g)
  • 1 cup Sharp Cheddar Cheese, shredded (120 g)
  • 1 1/2 standard sleeves Ritz Crackers (Approx. 225 g)
  • 1/2 cup Unsalted Butter, melted (113 g)
  • 1 Tbsp Fresh Parsley, finely chopped

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish. Ensure the cooked chicken is pulled or roughly chopped into bite-sized pieces. Set aside.
  2. Make the Roux: In a medium saucepan, melt 3 Tbsp (45g) of butter over medium heat. Whisk in the 1/4 cup (30g) of flour. Cook for 1 minute, stirring constantly, until the mixture smells slightly nutty.
  3. Add Liquids Gradually: Slowly pour in the warm chicken stock, whisking continuously to prevent lumps. Once smooth, slowly incorporate the whole milk.
  4. Thicken and Season: Bring the sauce to a gentle simmer, stirring frequently. It should thicken noticeably (coating the back of a spoon) within 5–7 minutes. Remove from heat.
  5. Finish the Sauce: Stir in the dried thyme, garlic powder, Dijon mustard (if using), salt, and pepper. Taste and adjust seasoning as needed.
  6. Combine Filling: In a large mixing bowl, gently combine the shredded chicken, frozen peas, and shredded cheddar cheese. Pour the prepared sauce over the mixture and fold until everything is evenly coated.
  7. Transfer to Dish: Pour the filling mixture into the prepared casserole dish, spreading it out evenly.
  8. Prepare the Topping: Coarsely crush the Ritz crackers (a mixture of large crumbs and smaller pieces). Melt 1/2 cup (113g) of butter. Pour the melted butter over the crushed crackers and the chopped parsley, mixing well until every crumb is coated.
  9. Top and Bake: Sprinkle the buttered cracker mixture evenly over the chicken filling. Bake for 30–35 minutes, or until the filling is bubbling hot around the edges and the cracker topping is a deep, golden brown.
  10. Rest: Allow the casserole to rest for 5 minutes before serving. This helps the sauce set up perfectly.