Step 1

Preheat the oven to 350ºF. Grease a 9x13 inch baking dish with nonstick spray. Set aside.

Step 2

Bring a large pot of lightly salted water to a boil. Add in the pasta and cook until al dente according to the package directions. Drain and add to a large bowl. Set aside.

Step 3

Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add in the onion, celery and carrots and cook for about 3 to 4 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.

Step 4

Add in the broccoli and continue to cook for about 3 to 4 minutes, until crisp tender. Remove from the heat and add all the veggies to the large bowl with the noodles.

Step 5

To the bowl, add the chicken, sour cream, parsley, thyme, salt and pepper. Mix until well combined, then taste and season with additional salt / pepper as needed (I usually add a bit more salt to make the flavors pop but this will depend on your sour cream).

Step 6

Stir in the oat milk, then transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the top with the crushed crackers.

Step 7

Bake uncovered for 15 minutes, until warmed through. Let the casserole stand for about 10 minutes before serving.