Chicken Noodle Casserole

Melt 1 tbsp butter in a large skillet over medium heat. Add carrots, celery, onion, and ½ tsp salt. Cook, stirring often, until softened and onions are browned, about 5 minutes.

Stir tapioca into chicken broth, and then whisk mixture into the vegetables. Cook until slightly thickened, about 1 minute.

Place chicken breast in Suvie pan and season with kosher salt and ground black pepper. Pour vegetable mixture over the chicken and smooth the surface into an even layer. Insert pan into bottom zone of Suvie. Input settings and cook now.

Place egg noodles in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.

After the cook, remove chicken breast from Suvie pan and transfer to a cutting board. Shred or cut chicken into cubes. In a large bowl, combine vegetable mixture, peas, sour cream, egg noodles, and chicken. Season to taste with salt and pepper.

Return mixture to the Suvie pan. Sprinkle top with cracker crumbs. Insert pan into Suvie and broil 2-7 minutes until golden brown, (watch carefully, as this step goes fast!).

Divide casserole between plates and serve.