Ingredients

12 ounces wide egg noodles

3 cups cooked shredded chicken (from rotisserie chicken)

2 cans cream of chicken soup

1 cup sour cream

1 cup whole milk

1/2 onion, finely diced

2 cups frozen peas and carrots mix, thawed

1 teaspoon garlic powder

1 teaspoon dried parsley

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups shredded cheddar cheese, divided

1 cup crushed Ritz crackers

2 tablespoons melted butter

Instructions

Preheat oven to 375°F. Grease a 9x13-inch baking dish.
Cook the egg noodles in a large pot of salted water for 1 minute less than the package directions. Drain well.
In a large bowl, mix together the shredded chicken, cream of chicken soup, sour cream, milk, diced onion, peas and carrots, garlic powder, parsley, salt, pepper, and 1 cup of cheddar cheese. Fold in the cooked egg noodles.
Transfer the mixture to the prepared baking dish and spread into an even layer. Top with the remaining 1 cup of cheddar cheese.
In a small bowl, combine the crushed Ritz crackers with the melted butter. Sprinkle the cracker mixture evenly over the casserole.
Bake uncovered for 25-30 minutes until the top is golden brown and the casserole is hot and bubbly throughout.
Let stand for 5 minutes before serving. Enjoy!
Notes
Use leftover chicken. Instead of rotisserie, use any leftover poached chicken, roasted chicken, or baked chicken breast. Just be sure to shred the meat.
Thaw frozen veggies overnight. For convenience, thaw the frozen vegetables in the fridge overnight. You can also run them under cold water or thaw in the microwave. Be sure to drain any excess liquid.
Freshly shred the cheese. This will provide the best melty, creamy texture and flavor.
Add the milk slowly. This will help achieve the ideal sauce consistency.

casseroles