Chicken Noodle Casserole

To make this a shelf stable meal:

Place 2 cans of cream of chicken soup, a 12.5 ounce can of chicken, a 4 ounce can of evaporated milk, and a package of egg noodles into a large zipper seal bag along with a printed copy of this recipe.

Want to add more nutrition? Include a can of vegetables! Green Beans would work well with this meal.

Ingredients

1 package egg noodles
2 cans cream of chicken soup
1/2 cup milk fresh or 1 can evaporated milk canned
2 cups cooked chicken (or a large can of chicken)

Optional

1/2 sleeve Ritz Crackers, crushed
1/4 cup melted butter

Instructions

Cook egg noodles according to package directions until just done, careful not to overcook (I like to undercook them by a minute or two). Drain.
In large bowl place hot egg noodles, cream soup, milk, and chicken, Stir until combined. Pour into greased 9x13 pan.
Optional topping: Crush 1/2 sleeve Ritz crackers and stir these crumbs together with 1/4 cup melted butter. Sprinkle over top of casserole in baking dish.
Bake, uncovered, 20 minutes at 350. Serve hot.

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