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Chicken Noodle Casserole

Readers' Recipes (featured column)
submitted by Victoria 

I make this recipe during the fall and winter months, and my husband loves to take the leftovers for lunch the next day during cold days.

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2 cans of chicken breast meat, packed in juice, drained and flaked
1 12-ounce package of wide egg noodles, drained
2 cans cream of mushroom soup, undiluted
1 1/2 cups shredded cheddar cheese
2 tsp. soy sauce
1/3 c. milk or water or chicken stock
1/4 tsp. garlic powder
1/8 tsp. onion powder
Salt & pepper to taste
16 Ritz® crackers, crushed finely
2 T. melted butter


Cook noodles according to package directions, draining noodles 1 minute before fully cooked.

In a large bowl, combine chicken, both cans of soup, cheese, soy sauce, milk (or stock or water), garlic and onion powder and season with salt and pepper as desired. Carefully fold in noodles.

Grease a 9x13-inch baking dish and pour noodle mixture into dish. Mix melted butter and cracker crumbs and sprinkle over noodle mixture. Cover and bake at 350 degrees for 45 minutes or until bubbly.

Serves 6 generously.

Hope you enjoy this as much as we do!

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