Ingredients
1 24 ounce package Frozen Homestyle Egg Noodles
2 cups chicken breasts cooked and cubed ahead of time
1 12 ounce package Frozen peas and carrots
1 15.25 ounce can Corn drained
1 10.5 oz. can Cream of chicken soup
1 cup Milk
1 cup Sour Cream
1 Tablespoon Dried onion flakes
1 Teaspoon Italian seasoning
1 Teaspoon Garlic powder
salt and pepper to taste
3/4 cup Shredded Cheddar cheese
1 sleeve Ritz crackers
1/2 Tablespoon Unsalted butter melted
1/3 cup Grated Parmesan cheese optional
Instructions
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 9×13-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.