Ingredients:

  • 12 oz wide egg noodles
  • 3 cups cooked chicken breast, shredded or cubed
  • 2 cups frozen peas and carrots, thawed
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup crushed buttery crackers
  • 4 tbsp unsalted butter, melted
  • 1/2 cup parmesan cheese, grated

Instructions:

  1. Boil a large pot of salted water and cook the egg noodles until just underdone (al dente). Drain and set aside.
  2. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  3. In a large mixing bowl, whisk together the cream of chicken soup, milk, sour cream, garlic powder, salt, and pepper until the mixture is smooth.
  4. Fold the shredded chicken, thawed vegetables, and 2 cups of shredded cheddar into the sauce mixture until evenly coated.
  5. Stir the undercooked noodles into the sauce mixture until fully incorporated, then pour the mixture into the prepared baking dish and smooth the top.
  6. In a small bowl, combine melted butter, crushed crackers, and parmesan cheese; sprinkle the topping evenly over the casserole.
  7. Bake for 25–30 minutes until the edges are bubbling and the topping is a deep golden brown.