Creamy Chicken and Noodle Bake
Ingredients:
- 1 bag (16 oz) egg noodles, cooked according to package instructions
- 1 can (10.5 oz) cream of chicken soup
- 1/2 can (about 7.5 oz) peas, drained
- 1 can (12.5 oz) canned chicken, drained
- 1/4 cup milk (a splash)
- Salt and pepper to taste
- 1 cup cheddar cheese, shredded
- 1 cup Ritz crackers, crushed
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare Noodles:
- Cook the egg noodles according to the package instructions. Drain and set aside.
- Combine Ingredients:
- In a large mixing bowl, combine the cooked egg noodles, cream of chicken soup, drained peas, canned chicken, and a splash of milk. Stir until well combined.
- Season:
- Add salt and pepper to taste. Remember that the cream of chicken soup may already have some salt, so adjust accordingly.
- Transfer to Baking Dish:
- Transfer the mixture to a greased baking dish, spreading it out evenly.
- Cheese and Cracker Topping:
- Sprinkle the shredded cheddar cheese evenly over the top of the noodle mixture.
- In a separate bowl, crush the Ritz crackers and sprinkle them over the cheese.
- Bake:
- Place the baking dish in the preheated oven and bake for approximately 10 minutes, or until the cheese is melted and bubbly, and the crackers are golden brown.
- Serve:
- Remove from the oven and let it cool for a few minutes before serving.
- Enjoy:
- Serve this delicious and easy Creamy Chicken and Noodle Bake as a comforting dinner option. Pair it with a side salad or steamed vegetables for a well-rounded meal.
This recipe is versatile, so feel free to customize it by adding your favorite herbs or vegetables. Enjoy your delightful and hassle-free dinner!
