Ingredients:

  • 12 oz wide egg noodles
  • 3 cups cooked chicken, shredded or cubed
  • 1 cup frozen peas and carrots, thawed
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt to taste
  • black pepper to taste
  • 1 sleeve (1.5 oz) Ritz crackers, crushed
  • 4 tbsp unsalted butter, melted
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  2. Boil egg noodles in salted water for 2 minutes less than the package instructions, then drain and set aside.
  3. In a large mixing bowl, combine the shredded chicken and thawed frozen vegetables.
  4. In a separate bowl, whisk together condensed cream of chicken soup, sour cream, milk, garlic powder, and smoked paprika until smooth.
  5. Gently fold the undercooked noodles and the chicken mixture into the sauce until evenly coated.
  6. Pour the mixture into the prepared baking dish and spread evenly with a spatula.
  7. In a small bowl, stir together crushed Ritz crackers, melted butter, and grated Parmesan cheese.
  8. Sprinkle the cracker mixture evenly over the top of the casserole and bake for 40 minutes until the crust is golden brown.