Prep Time: 10 minutes

Cook Time: 30-40 minutes

Serves: 8-10

Ingredients:

2 T. Melted Butter or cooking spray

1 bag egg noodles (16 oz. bag give or take)

2 cups milk

2 Cans Cream of Mushroom Soup

1 cup sour cream

1 package {16oz.} frozen peas, carrots, beans and corn (or any mixed variety that catches your fancy)

1 T. Italian Seasoning

1/2 tsp. garlic powder

1/2 C. chopped onion

1/2 tsp. Salt

1/2 tsp. Pepper

2 C. of shredded Rotisserie Chicken (you can also use 2 cups of shredded cooked chicken breast)

25 or so Ritz crackers, crushed coarse or plain potato chips crushed

What to do:

Preheat oven to 350 degrees

Get your 9×13 inch baking dish ready with butter or non-stick cooking spray.

Cook noodles according to package directions. Meanwhile, in a large bowl, combine soup, sour cream, veggies, Italian Seasoning, garlic powder, chopped onions, salt, and pepper and mix well. Drain noodles; add to wet mixture. Add chopped chicken making sure you fold in so the chicken won’t fall apart. Pour mixture into prepared cooking dish. Top with your crushed crackers or potato chips and cover with tin foil. Bake for 30-40 minutes or until bubbly and done then uncover and cook until crackers or chips get golden brown and yummy, this should only take a few minutes. This dish also freezes well.