INGREDIENTS:

12 oz. wide egg noodles

2 (10.5 oz.) cans cream of chicken soup

1 c. whole milk

1 c. shredded sharp cheddar cheese

1 tsp. Ground black pepper

½ tsp. Kosher salt

3 c. cooked, shredded chicken (from 1 rotisserie chicken) 

½ small yellow onion, finely chopped

2 celery stalks, finely chopped

1 (12 oz.) bag frozen peas and carrots, thawed

1 ½ c. coarsely crushed butter crackers (such as Ritz, about 1 cracker sleeve) 

2 Tbsp. unsalted butter, melted

Chopped parsley, to serve

INSTRUCTIONS:

1.Preheat the oven to 375°F. Bring a large pot of salted water to a boil over medium-high. Add the egg noodles and cook, stirring occasionally, until just al dente, about 7 minutes. Drain and set aside.

2. Stir together the cream of chicken soup, milk, cheese, pepper, and salt in a large bowl. Stir in the chicken, onion, celery, peas, and carrots. Gently fold in the egg noodles. Transfer mixture to a 13-by-9-inch baking dish and spread in an even layer.

3. Stir together the cracker crumbs and butter in a medium bowl. Sprinkle mixture evenly over the casserole. Bake until heated through and the topping is lightly browned, 30 to 35 minutes. Sprinkle with parsley and serve.

Original Source: The Pioneer Woman