Ingredients
Scale
- 4 cups cooked chicken, shredded or cubed (Rotisserie chicken works great)
- 16 oz wide egg noodles, cooked and drained
- 2 cans (10.5 oz each) cream of chicken soup
- 16 oz sour cream
- 1/2 cup whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 3 cups sharp cheddar cheese, shredded
- 2 cups Ritz crackers, crushed
- 1/2 cup unsalted butter, melted
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a large 9×13 inch baking dish (or two smaller dishes if you plan to freeze one) with non-stick cooking spray or a thin layer of butter. Cook your egg noodles according to the package directions, but aim for “al dente” as they will soften further during the baking process.
- In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, and black pepper. Stir until the mixture is smooth and well-combined. This creamy base ensures the chicken stays moist and flavorful while baking.
- Add the cooked chicken and the drained egg noodles to the large bowl with the sauce. Fold in 2 cups of the shredded cheddar cheese. Gently stir everything together until the noodles and chicken are evenly coated with the sauce. Transfer the mixture into your prepared baking dish and spread it out evenly with a spatula.
- Sprinkle the remaining 1 cup of cheddar cheese over the top of the casserole. In a separate small bowl, mix the crushed Ritz crackers with the melted butter until the crumbs are moistened. Sprinkle this buttery cracker mixture evenly over the cheese layer. This creates the signature golden, crunchy topping.
- Place the casserole in the center rack of the oven. Bake for 30 to 35 minutes, or until the sauce is bubbling around the edges and the cracker topping is a deep golden brown. If you prepared this ahead and it is cold from the fridge, you may need to add 10-15 minutes to the bake time. Let it rest for 5 minutes before serving to allow the sauce to set.
- Cook Time: 55 minutes