Ingredients
Scale
- 12 ounces wide egg noodles
- 3 cups cooked chicken, shredded or chopped
- 2 cans (10.5 ounces each) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups frozen mixed vegetables (peas, carrots, corn)
- 1 cup crushed buttery round crackers (like Ritz)
- 4 tablespoons unsalted butter, melted
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with cooking spray or a little butter.
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions, but stop 2 minutes early so they stay slightly firm (al dente). Drain the noodles well.
- In a large mixing bowl, whisk together the condensed cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper until the mixture is smooth.
- Fold the cooked chicken and frozen vegetables into the creamy mixture. Add the cooked noodles and gently toss until everything is evenly coated.
- Pour the mixture into the prepared baking dish and spread it out evenly with a spatula. If you are using cheese, sprinkle it over the top now.
- In a small bowl, combine the crushed crackers and the melted butter. Stir until the crumbs are well coated.
- Sprinkle the buttery cracker crumbs evenly over the top of the casserole.
- Bake in the preheated oven for 25 to 30 minutes. The casserole should be bubbling around the edges and the cracker topping should be golden brown.
- Remove from the oven and let it stand for 5 minutes before serving. This allows the sauce to thicken slightly.
- Cook Time: Not specified