Chicken Noodle Casserole

Ingredients

• 12 oz. wide egg noodles
• 2 10.5-oz. cans cream of chicken soup
• 1 c. whole milk
• 1 c. shredded sharp cheddar cheese
• 1 tsp. ground black pepper
• 1/2 tsp. kosher salt
• 3 c. cooked, shredded chicken (from 1 rotisserie chicken)
• 1/2 small yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 1 12-oz. bag frozen peas and carrots, thawed
• 1 1/2 c. coarsely crushed butter crackers (such as Ritz, about 1 cracker sleeve)
• 2 tbsp. unsalted butter, melted
• Chopped parsley, to serve

Directions

1. 1Preheat the oven to 375°F. Bring a large pot of salted water to a boil over medium-high. Add the egg noodles and cook, stirring occasionally, until just al dente, about 7 minutes. Drain and set aside.
2. 2Stir together the cream of chicken soup, milk, cheese, pepper, and salt in a large bowl. Stir in the chicken, onion, celery, peas, and carrots. Gently fold in the egg noodles. Transfer mixture to a 13-by-9-inch baking dish and spread in an even layer.
3. 3Stir together the cracker crumbs and butter in a medium bowl. Sprinkle mixture evenly over the casserole. Bake until heated through and the topping is lightly browned, 30 to 35 minutes. Sprinkle with parsley and serve.