Chicken Noodle Casserole

Recipe by Jolene Green
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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (6 ounce) cans chicken breasts, packed in juice, drained and flaked
  • 1
    (12 ounce) package wide egg noodles, drained
  • 2
    (10 ounce) cans cream of mushroom soup, undiluted
  • 1 12
    cups shredded cheddar cheese
  • 2
    teaspoons soy sauce
  • 13
    1/3 cup water or 1/3 cup chicken stock
  • 14
    teaspoon garlic powder
  • 18
    teaspoon onion powder
  • salt & pepper
  • 16
    Ritz crackers, crushed finely
  • 2
    tablespoons melted butter
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DIRECTIONS

  • Preheat oven to 350°.
  • Cook noodles according to package directions, draining noodles 1 minute before fully cooked.
  • In a large bowl, combine chicken, both cans of soup, cheese, soy sauce, milk (or stock or water), garlic and onion powder and season with salt and pepper as desired.
  • Carefully fold in noodles.
  • Grease a 9x13-inch baking dish and pour noodle mixture into dish.
  • Mix melted butter and cracker crumbs and sprinkle over noodle mixture.
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