Chicken Noodle Casserole

• servings: 8 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

12 ounces egg noodles (, uncooked)

2 chicken breasts (, boneless skinless)

1/2 teaspoon kosher salt

1/4 teaspoon coarse ground black pepper

1 tablespoon vegetable oil

2 cloves garlic (, minced)

20 ounces cream of chicken soup (2 cans)

1 cup whole milk

1 1/2 cups shredded cheddar cheese

2 cups frozen mixed vegetables ( , (corn, peas, and carrots)

20 Ritz Crackers (, crushed into fine crumbs)

2 tablespoons unsalted butter

Directions

Prep time

Preheat the oven to 350 degrees.

Cook the pasta 2 minutes shy of the directions then drain (do not rinse).

Cut the chicken into 1 inch cubes and cook in a skillet on medium high heat with the olive oil.

Cook for 3-4 minutes or until chicken is fully cooked, then remove from the pan to a large mixing bowl.

Add the pasta, salt, pepper, garlic, soup, milk, cheese and vegetables and carefully mix then place into a 9x13 baking dish.

Toast

Add the crackers and butter to a small skillet on medium heat until the butter is melted, stirring occasionally until the cracker crumbs start to toast, about 2-3 minutes.

Bake

Add the cracker crumbs over the chicken noodle mixture and bake for 30-35 minutes uncovered.

Nutrition

• Calories: 504 kcal
• Total Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.2 g
• Cholesterol: 110 mg
• Sodium: 956 mg
• Total Carbohydrate: 49 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 28 g