Ingredients:

  • 3 cups (450g) cooked, shredded chicken breast
  • 12 oz (340g) wide egg noodles
  • 1 cup (150g) frozen peas and carrots
  • 1/2 cup (60g) grated Parmesan cheese
  • 1 can (10.5 oz / 298g) cream of chicken soup
  • 1/2 cup (120g) sour cream
  • 1/4 cup (60ml) whole milk
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) black pepper
  • 1/2 tsp (3g) salt
  • 1 sleeve (1.75 oz / 50g) Ritz crackers, crushed
  • 4 tbsp (57g) unsalted butter, melted
  • 1 tbsp (2g) dried parsley

Instructions:

  1. Boil the egg noodles in salted water for 2 minutes less than the package directions. Drain and set aside.
  2. In a large mixing bowl, combine the shredded chicken and thawed vegetables.
  3. Whisk together the cream of chicken soup, sour cream, milk, garlic powder, salt, and pepper until completely smooth.
  4. Gently fold the undercooked noodles and shredded chicken mixture into the sauce. Stir in the Parmesan cheese until evenly coated.
  5. Transfer the mixture into a 9x13 inch baking dish and spread it evenly.
  6. In a small bowl, toss the crushed Ritz crackers with melted butter and dried parsley. Sprinkle evenly over the top of the casserole.
  7. Bake at 350°F (175°C) for 25-30 minutes until the sauce is bubbling at the edges and the topping is a deep golden brown.