Ingredients:

  • 12 oz Wide egg noodles
  • 3 cups Cooked chicken breast, shredded or cubed
  • 1 cup Frozen peas and carrots, thawed
  • 1 tsp Kosher salt
  • ½ tsp Cracked black pepper
  • 10.5 oz Condensed cream of chicken soup
  • 10.5 oz Condensed cream of mushroom soup
  • 4 oz Full-fat cream cheese, softened
  • ½ cup Whole milk
  • 1 tsp Onion powder
  • 2 cups Sharp cheddar cheese, freshly shredded
  • 1 cup Ritz crackers, crushed
  • 3 tbsp Unsalted butter, melted
  • ½ tsp Dried parsley

Instructions:

  1. Preheat oven to 350°F (180°C). Bring a large pot of salted water to a boil and cook egg noodles for 2 minutes less than the 'al dente' package directions. Drain the noodles and set them aside; do not rinse them as the starch helps the sauce stick.
  2. In a large mixing bowl, whisk together the condensed cream of chicken soup, cream of mushroom soup, softened cream cheese, whole milk, onion powder, salt, and pepper until uniform. Fold in 1.5 cups of the shredded cheddar cheese.
  3. Gently fold the par-boiled noodles, shredded chicken, and thawed peas and carrots into the sauce. Transfer the mixture into a lightly greased 9x13 inch baking dish.
  4. Top with the remaining 1/2 cup of cheddar cheese. In a small bowl, toss crushed Ritz crackers with melted butter and dried parsley, then sprinkle evenly over the cheese layer.
  5. Bake for 35 minutes until the sauce is bubbling and the cracker topping is deep golden brown. Let sit for 5 minutes before serving.