Chicken and Egg Noodle Casserole: A Freezer Meal!

This is an easy recipe that I often make, split in half, and freeze one and bake the other. I just take it out of the freezer the night before I plan to make it and let it thaw in the fridge. Bake it according to the directions when it's time for supper!

Chicken and Egg Noodle Casserole

12 oz uncooked egg noodles

2 cans cream of chicken

1 cup sour cream

3/4 cup milk

1/4 tsp salt

1/4 tsp pepper

2 cup cubed cooked chicken

1 cup crushed butter crackers

4 Tbsp butter, melted

1-1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees.

Cook noodles al dente, drain.

Mix soup, sour cream, milk, salt and pepper. Stir in chicken and noodles. Place in casserole dish (9x13 for full recipe, 9" square or round for 1/2 recipe)

Bake for 25 minutes.

Mix butter and crackers, top chicken mixture, bake for another 5 minutes, broiling for 1-2 minutes at end if needed to brown cracker topping.

If freezing, I place the portion that I am freezing into a freezer bag. I do not add the cheese or crumb topping until ready to bake. For the portion that you are baking, cut the butter, crackers and cheese in half.

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