Ingredients
Casserole
- 3 c egg noodles
- 1 stick unsalted butter
- 1/2 c onions, diced
- 1 (4-ounce) can sliced mushrooms, drained
- 3/4 tsp. chicken base
- 1 can cream of chicken soup
- 4 boneless, skinless chicken breasts, cooked and shredded (about 1½ pounds chicken)
- 1 c sour cream
- salt, to taste
- ground black pepper, to taste
Topping
- 2 large sleeves Ritz crackers, crushed
- 1/2 stick salted butter, melted
- 2 tbsp. poppy seeds
Instructions
- Preheat the oven to 325 F and grease a 9 x 12-inch pan with cooking spray.
- Cook the egg noodles according to the package directions and set aside.
- Melt the butter for the casserole in a large sauté pan over medium-high heat.
- Sauté the onions and mushrooms until the onions are translucent.
- Add the chicken base and mix well.
- Stir in the cream of chicken soup, shredded chicken, and sour cream.
- In a large bowl, mix together the egg noodles and the chicken mixture until well blended.
- Mix together the crushed Ritz crackers, melted butter, and poppy seeds.
- Pour half of the cracker mixture in the bottom of the pan, pour the casserole mixture in the pan, and top with the remaining cracker mixture.
- Place in the oven and bake for 30 to 40 minutes or until hot and bubbling.