Creamy Chicken and Noodle Casserole: Freezer Friendly

I'm doing another updated post for you today. It needed new pictures desperately and I changed just a few of the measurements. So enjoy this redo of freezer friendly comfort food.

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!

Egg noodles, cream of chicken, sour cream, milk, salt, pepper, cooked chicken, crackers, melted butter, and shredded cheddar cheese.

Preheat oven to 350 degrees.

Cook noodles al dente, drain.

While noodles are cooking, melt butter and mix with crushed crackers.

Mix soup, sour cream, milk, salt and pepper. Stir in chicken.

If you are making the whole recipe, stir in all the noodles now. If you are only doing half of the recipe, place half of the noodles in the baking dish and mix in half of the chicken mixture. Let the other noodles cool before mixing with remaining chicken mixture and putting in a freezer bag to put the in the freezer.

Bake for 20 minutes. Top with cheese and crackers and bake for another 10 minutes.

When you are ready to eat the frozen half, thaw in the fridge and cook according to directions. You will need to make another cracker mixture with 10 crushed crackers and 2 TB of melted butter.

Creamy Chicken and Noodle Casserole

12 oz uncooked egg noodles

2 cans cream of chicken

1 cup sour cream

3/4 cup milk

1/2 tsp salt

1/4 tsp pepper

2 cup cubed cooked chicken

10 Crackers, crushed (for example, Ritz)

2 Tbsp butter, melted

1-1/2 cup shredded cheddar cheese

-Preheat oven to 350 degrees.

-Cook noodles al dente, drain.

-While noodles are cooking, melt butter and mix with crushed crackers.

-Mix soup, sour cream, milk, salt and pepper. Stir in chicken.

-If you are making the whole recipe, stir in all the noodles now. If you are only doing half of the recipe, place half of the noodles in the baking dish and mix in half of the chicken mixture. Let the other noodles cool before mixing with remaining chicken mixture and putting in a freezer bag to put the in the freezer.

-Bake for 20 minutes. Top with cheese and crackers and bake for another 10 minutes.

-When you are ready to eat the frozen half, thaw in the fridge and cook according to directions. You will need to make another cracker mixture with 10 crushed crackers and 2 TB of melted butter.

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