Chicken Noodle Casserole

Chicken Noodle Casserole

from thepioneerwoman.com

Ingredients

  • 12 oz. wide egg noodles
  • 2 (10.5-oz.) cans cream of chicken soup
  • 1 c. whole milk
  • 1 c. shredded sharp cheddar cheese
  • 1 tsp. ground black pepper
  • 1/2 tsp. kosher salt
  • 3 c. cooked, shredded chicken (from 1 rotisserie chicken)
  • 1/2 small yellow onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 (12-oz.) bag frozen peas and carrots, thawed
  • 1 1/2 c. coarsely crushed butter crackers (such as Ritz, about 1 cracker sleeve)
  • 2 tbsp. unsalted butter, melted
  • Chopped parsley, to serve

Directions

  1. 1

    Preheat the oven to 375°F. Bring a large pot of salted water to a boil over medium-high. Add the egg noodles and cook, stirring occasionally, until just al dente, about 7 minutes. Drain and set aside.

  2. 2

    Stir together the cream of chicken soup, milk, cheese, pepper, and salt in a large bowl. Stir in the chicken, onion, celery, peas, and carrots. Gently fold in the egg noodles. Transfer mixture to a 13-by-9-inch baking dish and spread in an even layer.

  3. 3

    Stir together the cracker crumbs and butter in a medium bowl. Sprinkle mixture evenly over the casserole. Bake until heated through and the topping is lightly browned, 30 to 35 minutes. Sprinkle with parsley and serve.