Creamy Chicken Noodle Casserole (Print Version)

# Ingredients:

01 - 1 medium onion, chopped.
02 - 1½ pounds cooked chicken, shredded or chopped.
03 - 2 cups frozen mixed vegetables, thawed.
04 - 2 (10.5-ounce) cans cream of chicken soup.
05 - 1 cup sour cream.
06 - 1 cup milk.
07 - 1 teaspoon salt.
08 - ½ teaspoon black pepper.
09 - ¼ teaspoon red pepper flakes.
10 - 1 teaspoon onion powder.
11 - 1 teaspoon garlic powder.
12 - 1 teaspoon dried thyme.
13 - 2 cups freshly grated cheddar cheese.
14 - 8 ounces egg noodles.
15 - 1 sleeve Ritz crackers.
16 - ¼ cup salted butter, melted.

# Instructions:

01 - Preheat oven to 350°F. Spray 9x13 baking dish with non-stick spray.
02 - Cook egg noodles in boiling salted water for 6 minutes. Drain and rinse.
03 - Combine chicken, vegetables, and onion in large bowl.
04 - Add soups, sour cream, milk, and all seasonings. Mix well.
05 - Stir in noodles and 1 cup cheese until evenly mixed.
06 - Pulse crackers with melted butter in food processor until crumbly.
07 - Pour mixture in dish. Top with cracker crumbs and remaining cheese.
08 - Bake at 350°F for 35 minutes until golden and bubbly.

# Notes:

01 - Can be made ahead and stored in fridge for 2 days before baking.
02 - Leftovers keep 3-4 days in fridge.
03 - Chicken mixture can be frozen up to 3 months.
04 - Can use homemade cream of chicken soup substitute.

Back