CHICKEN NOODLE CASSEROLE by NancyC
Makes 10-12 servings

1 (12-ounce) package uncooked egg noodles (about 6 cups)
2 (10 1/2-ounce) cans condensed Cream of Chicken and Mushroom Soup, undiluted (or substitute 1 can of Cream of Chicken soup and 1 can of Cream of Mushroom soup)
1 cup sour cream or light sour cream
3/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups frozen mixed vegetables with carrots, green beans, corn, and peas OR peas and carrots
1 small onion, diced (about 3/4 cup)
3 cups cubed cooked chicken breasts (or use shredded rotisserie chicken)
2 cups shredded Cheddar cheese
1/2 cup shredded Parmesan cheese
1 1/3 cups crushed buttery round crackers, like Ritz
6 Tablespoons butter, melted

Preheat oven to 350˚F. Grease a 9 x 13″ pan or baking dish (or spray with non-stick cooking spray); set aside.

Cook noodles according to package directions; drain.

In a very large bowl, mix together the condensed soup, sour cream, milk, salt, and pepper until blended. Then stir in the mixed vegetables, diced onion, chicken, Cheddar cheese, and Parmesan cheese. Last, stir in the cooked noodles.

Pour mixture into your prepared 9 x 13″ pan or baking dish. Bake at 350˚F for 20 minutes.

While this is baking, make the cracker crumb topping: melt the butter, crush the crackers, and then mix the crushed crackers and butter together in a small bowl.

After casserole has baked 20 minutes, remove from oven and sprinkle the top of the casserole with the buttery cracker mixture. Return to oven and bake 10 to 15 more minutes, until casserole is bubbly. Let cool a few minutes, then serve.

Recipe from NancyC | nancy-c.com