Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Gather your ingredients and equipment.
- Cook the wide egg noodles in boiling salted water until al dente, about 7-9 minutes. Drain and cool.
- In a mixing bowl, combine cream of chicken soup, milk, cheddar cheese, black pepper, and kosher salt. Add cooked chicken, onion, celery, and peas and carrots. Mix well.
- Fold the drained egg noodles into the mixture until well coated.
- Pour the mixture into a greased baking dish and smooth the top.
- Combine crushed crackers with melted butter and sprinkle over the casserole.
- Bake uncovered for about 30 minutes until bubbling and golden brown.
- Cool for 5-10 minutes, then garnish with parsley.
Nutrition
Notes
Use rotisserie chicken for easier preparation and consider personalizing with favorite spices or vegetables.