Chicken Noodle Casserole

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Step 1

Cook the egg noodles in a large pot of salted water for 1 minute less than the package directions. Drain well.

Step 2

In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, milk, diced onion, peas and carrots, garlic powder, salt, pepper, and 1 cup of the cheddar cheese. Fold in the cooked egg noodles.

Step 3

Pour the chicken and noodle mixture into a greased 9×13 inch baking dish and spread into an even layer. Top with the remaining cheddar cheese.

Step 4

In a small bowl, combine the crushed Ritz crackers with the melted butter. Sprinkle the buttery cracker crumbs evenly over the casserole.

Step 5

Bake uncovered at 375°F for 25-30 minutes until the top is golden brown. It should be hot and bubbly throughout.

Step 6

Let the casserole stand for 5 minutes before serving. Top with parsley.