Creamy Chicken Noodle Casserole

From: Jenn@eatcakefordinner


1 (24 oz.) pkg. Frozen Homestyle Egg Noodles (I like Reames)

2 c. cooked and cubed chicken breasts

1 (12 oz.) pkg. frozen peas and carrots

1 (15.25 oz.) can corn, drained

1 (10.5 oz.) can cream of chicken soup

1 c. milk

1 c. sour cream

1 Tbl. dried onion flakes

1 tsp. Italian seasoning

1 tsp. garlic powder

salt and pepper, to taste

3/4 c. shredded Cheddar cheese

1 sleeve Ritz crackers

1/2 Tbl. unsalted butter, melted

1/3 c. grated Parmesan cheese, opt.


Preheat oven to 350 degrees.  Bring a large pot of water to a boil and add the frozen noodles; boil until tender, this should only take 5-7 minutes (always taste a noodle before you drain them to make sure they are the texture you prefer).  Right before you drain the noodles, add the package of frozen peas and corn, this will thaw them quickly.  Drain the noodles and vegetables. 


Pour back into the empty pot (or into a large bowl) and add the cooked chicken, canned corn, cream of chicken soup, milk, sour cream, dried onion flakes, Italian seasoning, garlic powder, salt, pepper and grated Cheddar cheese.  Stir together until well combined.  Pour into a greased 9x13-inch baking dish and spread out evenly.  Cover tightly with foil and bake for 20 minutes. 


Meanwhile, add the Ritz crackers to a zip-top bag and crush until small crumbs.  Add the melted butter and grated Parmesan cheese to the zip-top bag and toss together until everything is coated in butter.  Remove casserole from oven and remove foil.  Sprinkle cracker mixture over casserole, return to oven and bake for 10 more minutes.  Serves 8.