Ingredients
4 cups uncooked egg noodles1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 package (8 ounces) cream cheese, cubed1 cup sour cream1/4 cup whole milk3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes1 teaspoon salt1 teaspoon onion salt2 cups cubed cooked chicken1-1/4 cups crushed saltines (about 35 crackers)1/2 cup butter, melted
Preparation
Cook noodles according to package directions. Meanwhile, in a large bowl, combine the soup, cream cheese, sour cream, milk, parsley, salt and onion salt. Stir in chicken.
Drain noodles; toss with chicken mixture. Transfer to a greased 2-qt. baking dish.
Combine cracker crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 35-40 minutes or until golden brown.
