Ingredients
- 12 oz wide egg noodles
- 2 cans (10.5 oz each) cream of chicken soup
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1 tsp ground black pepper
- ½ tsp kosher salt
- 3 cups cooked, shredded chicken (rotisserie works great)
- ½ small yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 1 bag (12 oz) frozen peas and carrots, thawed
- 1½ cups crushed butter crackers (such as Ritz)
- 2 tbsp unsalted butter, melted
- Chopped parsley, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the noodles in salted boiling water until al dente (about 7 minutes). Drain and set aside.
- Make the sauce: In a large bowl, mix the cream of chicken soup, milk, shredded cheddar, black pepper, and salt.
- Combine ingredients: Stir in the shredded chicken, chopped onion, celery, and thawed peas and carrots.
- Add the noodles: Fold in the cooked egg noodles and mix until well combined. Transfer to the prepared baking dish.
- Make the topping: Mix crushed crackers with melted butter and sprinkle over the casserole.
- Bake for 30-35 minutes, until the casserole is heated through and the topping is golden brown.
- Serve: Garnish with chopped parsley and serve warm.
Notes
- Cheese Variations: Try Monterey Jack, mozzarella, or Swiss for a different flavor.
- Extra Veggies: Add mushrooms, bell peppers, or spinach.
- Protein Swap: Use turkey instead of chicken for a holiday twist.
- Spicy Kick: Add a pinch of cayenne or red pepper flakes.
- Gluten-Free Option: Use gluten-free pasta and a gluten-free cream soup substitute.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
