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Title: Chicken & Egg Noodle Casserole
Categories: Pasta, Dairy, Poultry, Breads
Yield: 8 servings

12 oz Uncooked egg noodles
21 1/2 oz (2 cans) condensed cream of
- chicken soup; undiluted
1 c Sour cream
3/4 c Milk
1/4 ts (ea) salt & pepper
3 c Diced, cooked chicken
1 c Crushed Ritz crackers
1/4 c Butter; melted

Set oven @ 350ºF/175ºC.

Cook noodles according to package directions for al
dente; drain.

In a large bowl, whisk soup, sour cream, milk, salt and
pepper until blended. Stir in chicken and noodles.
Transfer to a greased 13" X 9" baking dish. In a small
bowl, mix crushed crackers and butter; sprinkle over
top. Bake until bubbly, 30-35 minutes.

Lin Krankel, Oxford, Michigan

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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