Creamy Chicken Noodle Casserole

Ingredients

• 12 ounces egg noodles
• 3 cups cooked chicken, shredded
• 2 cans cream of chicken soup
• 1 cup sour cream
• 1/2 cup milk
• 2 cups shredded cheddar cheese
• 1 cup frozen peas and carrots
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper to taste
• 1 cup crushed buttery crackers
• 3 tablespoons melted butter

Instructions

1. Preheat the oven to 350°F (175°C).
2. Cook the egg noodles according to package instructions until just tender. Drain well.
3. In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper.
4. Stir in the shredded chicken, cooked noodles, peas and carrots, and 1 1/2 cups of shredded cheese.
5. Spread the mixture evenly into a greased 9×13-inch baking dish.
6. Sprinkle the remaining cheese over the top.
7. In a small bowl, mix the crushed buttery crackers with melted butter.
8. Sprinkle the cracker mixture evenly over the casserole.
9. Bake uncovered for 30 to 35 minutes until hot and bubbly.
10. Let rest for 5 minutes before serving.

Tips

• Rotisserie chicken works perfectly for quick preparation.
• Add cooked bacon for extra flavor.
• Substitute cream of mushroom soup for a different twist.
• Store leftovers covered in the refrigerator for up to 4 days.