12oz bag of egg noodles, your preference in width
2 10.5 oz cans of cream of chicken soup
1 cup whole milk
1 ½ cup shredded cheddar cheese
1 tsp ground black pepper
½ tsp kosher salt
1 rotisserie chicken from deli, shredded
½ of a Vidalia onion, diced small
2 stalks of celery, diced small
1 12 oz bag of frozen peas and carrots, thawed
2 ¼ cup finely crushed Ritz crackers
3 tbsp butter, melted
Chopped fresh parsley, chopped
Preheat the oven to 375°
Boil water in a large pot and add some salt and noodles. Cook according to package directions for al dente. Drain and set aside.
In a large bowl, combine the chicken soup, milk, cheese, salt and pepper.
Add the chicken to the soup mixture and combine. Stir in the onion, celery, peas and carrots.
Add the egg noodles to the chicken mixture and gently fold in to combine.
In a separate bowl, combine the cracker crumbs with the melted butter until all crumbs are coated with the butter.
Spread the chicken mixture evenly into a 13 x 9 baking dish and top with the cracker crumbs.
Bake for 30-35 minutes or until the casserole is heated through and the cracker crumbs are lightly browned.
Garnish with the parsley and serve.