Ingredients
12ozegg noodles,uncooked
2chicken breasts,boneless skinless
½tspkosher salt
¼tspblack pepper,coarse ground
1tbspvegetable oil
2garlic cloves,minced
20ozcream of chicken soup,2 cans
1cupwhole milk
1½cupscheddar cheese,shredded
2cupsfrozen mixed vegetables,corn, peas and carrots
20Ritz Crackers,crushed into fine crumbs
2tbspunsalted butter
Preparation
Preheat the oven to 350 degrees F.
Cook the pasta for 2 minutes shy of the directions. Drain the pasta, but do not rinse.
Cut the chicken into 1-inch cubes, then cook them in a skillet on medium high heat with the olive oil.
Cook for 3 to 4 minutes or until the chicken is fully cooked.
Remove the chicken from the pan to a large mixing bowl.
Add the pasta, salt, pepper, garlic, soup, milk, cheese, and mixed vegetables.
Carefully mix, then pour the mixture into a 9 x 13-inch baking dish.
Add the Ritz crackers and butter to a small skillet on medium heat.
Cook for 2 to 3 minutes until the butter is melted, stirring occasionally, and until the cracker crumbs start to toast.
Add the cracker crumbs over the chicken noodle mixture.
Bake the casserole for 30 to 35 minutes, uncovered.
Serve warm, and enjoy!
