Ingredients
6 cups uncooked egg noodles (about 12 ounces)2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted1 cup sour cream3/4 cup 2% milk1/4 teaspoon salt1/4 teaspoon pepper3 cups cubed cooked chicken breasts1 cup crushed Ritz crackers (about 20 crackers)1/4 cup butter, melted
Preparation
Preheat oven to 350°. Cook noodles according to package directions for al dente; drain.
In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.
