Ingredients:

  • 450g wide egg noodles
  • 500g shredded rotisserie chicken
  • 300g sharp cheddar cheese, freshly grated
  • 250g frozen peas and carrots
  • 10.5 oz cream of chicken soup
  • 10.5 oz cream of mushroom soup
  • 120ml whole milk
  • 5g garlic powder
  • 5g onion powder
  • 2g black pepper
  • 100g Ritz-style crackers, crushed
  • 45g unsalted butter, melted

Instructions:

  1. Preheat your oven to 180°C (350°F). Grease a 9x13 inch baking dish.
  2. Boil the wide egg noodles in heavily salted water. Cook for exactly 2 minutes less than the package directions to maintain an al dente texture. Drain and set aside.
  3. In a large mixing bowl, combine the shredded chicken, cream of chicken soup, cream of mushroom soup, whole milk, garlic powder, onion powder, and black pepper. Stir in 150g of the shredded sharp cheddar cheese.
  4. Gently fold the par-boiled noodles and the frozen peas and carrots into the creamy chicken mixture until evenly coated.
  5. Transfer the mixture into the prepared baking dish and spread evenly. Top with the remaining 150g of shredded cheddar cheese.
  6. In a small bowl, mix the crushed Ritz-style crackers with the melted unsalted butter. Sprinkle the cracker mixture over the top of the casserole.
  7. Bake for 20 minutes until the sauce is bubbling and the cracker crust is golden brown and crisp.