Reduced-Fat Chicken Noodle Casserole | America's Test Kitchen

Ingredients

• 8 ounces wide egg noodles
• Salt and pepper
• 1 tablespoon vegetable oil
• 8 ounces white mushrooms, trimmed and chopped
• 1 red bell pepper, stemmed, seeded, and chopped fine
• 1 onion, chopped fine
• 1 carrot, peeled and chopped fine
• 1 1/2 teaspoons minced fresh thyme
• 3 tablespoons cornstarch
• 3 cups chicken broth
• 1 (12-ounce) can 2 percent low-fat evaporated milk
• 1 pound boneless, skinless chicken breasts, trimmed and halved lengthwise
• 4 ounces 50 percent light cheddar cheese, shredded (1 cup)
• 4 ounces reduced-fat American cheese, chopped (1 cup)
• 1 1/2 cups frozen peas
• 20 reduced-fat Ritz Crackers, crushed coarse