After the fire at my friend’s home, my heart broke for her family. Bringing over this casserole was the one thing I could think of to help her out in a tiny way and let her know I was thinking of her and her family.
—LIN KRANKEL OXFORD, MI
PREP: 20 MIN. • BAKE: 30 MIN. • MAKES: 8 SERVINGS
6 cups uncooked egg noodles (about 12 ounces)
2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
3/4 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups cubed cooked chicken breasts
1 cup crushed butter-flavored crackers (about 20)
1/4 cup butter, melted
1. Preheat oven to 350°. Cook noodles according to package directions for al dente; drain.
2. In a large bowl, whisk the soup, sour cream, milk, salt and pepper until blended. Stir in the chicken and noodles.
3. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake 30-35 minutes or until bubbly.