Ingredients:

  • 2 cups (240g) cooked chicken, shredded
  • 8 oz (225g) egg noodles
  • 1 can (10.5 oz / 300g) cream of chicken soup
  • 1 cup (240ml) chicken broth
  • 1 cup (120g) frozen mixed vegetables (peas, carrots, corn)
  • 1 cup (100g) shredded cheddar cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
  • 1 cup (150g) crushed butter crackers or breadcrumbs
  • 2 tbsp (30g) unsalted butter, melted

Instructions:

  1. Cook Noodles: Boil water in a large pot and add the egg noodles. Cook until al dente according to package instructions; drain and set aside.
  2. Mix Filling: In a mixing bowl, combine shredded chicken, cream of chicken soup, chicken broth, mixed vegetables, garlic powder, onion powder, salt, and pepper.
  3. Combine with Noodles: Fold the cooked noodles into the chicken mixture until fully combined.
  4. Assemble Casserole: Transfer the noodle mixture to a greased casserole dish. Spread evenly.
  5. Prepare Topping: Mix crushed butter crackers with melted butter. Sprinkle evenly over the casserole.
  6. Bake: Preheat oven to 350°F (175°C). Bake for 30 minutes until the topping is golden brown and casserole is bubbly.
  7. Cool and Serve: Let the casserole cool for a few minutes before serving.