2cans condensed cream of chicken soup, undiluted10-3/4 ounces each
1cupfrozen green peas
3cupschopped cooked chicken breasts
1cupcrushed Ritz crackersabout 20 crackers
Preheat your oven to 350°. Cook the egg noodles according to package directions for al dente; drain and rinse with cold water to stop the cooking process.
In a large bowl, whisk together the soup, sour cream, milk, green peas, garlic powder, onion powder,salt and pepper until blended. Stir in the chicken and noodles. Transfer to a greased 9x13 inch baking dish.
In a small bowl, mix together the crushed crackers and butter. Sprinkle over the top of the casserole in an even layer.
Bake in the preheated oven for 30-35 minutes or until bubbly.
Nutritional values will vary according to brands of ingredients uses, values are only an estimate.