Ingredients:

  • 12 oz Wide egg noodles
  • 1 lb cooked chicken, shredded
  • 1 cup frozen peas and carrots, thawed
  • 10.5 oz condensed cream of chicken soup
  • 1 cup sour cream
  • 0.5 cup whole milk
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 0.5 tsp freshly cracked black pepper
  • 0.5 cup shredded sharp cheddar cheese
  • 1 cup Ritz-style crackers, crushed
  • 3 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease a 9x13 inch baking dish.
  2. Bring a large pot of salted water to a rolling boil. Cook the wide egg noodles for 2 minutes less than package directions until they have a firm snap. Drain and set aside.
  3. In a large mixing bowl, whisk together the condensed cream of chicken soup, sour cream, whole milk, garlic powder, dried parsley, and black pepper until smooth.
  4. Gently fold the par-boiled noodles, shredded chicken, thawed peas and carrots, and shredded cheddar cheese into the sauce mixture using a silicone spatula.
  5. Transfer the mixture to the prepared baking dish and spread evenly.
  6. In a small bowl, combine the crushed crackers and melted butter. Sprinkle the mixture evenly over the top of the casserole.
  7. Bake for 25 minutes or until the sauce is bubbling and the cracker topping has reached a golden brown, shattering crispness.