Chicken Noodle Casserole

You can also top this casserole with crushed potato chips if you prefer.

Chicken Noodle Casserole

1 TBSP. olive oil
1 onion, chopped
1 generous TBSP. minced garlic (from a jar)
2 chicken breasts cooked and cubed 'or' 2 (12.5 oz.) cans chicken, drained and flaked
3 (8 oz.) cans sliced mushrooms, drained (opt.)
1 (16 oz.) pkg. egg noodles, cooked al dente and drained
2 (10 3/4 oz.) cans cream of chicken soup
1 (10 3/4 oz.) can cream of mushroom soup
1 cup sour cream
3/4 cup milk
1 to 1 1/2 tsp. salt (to taste)
pepper to taste
1 sleeve Ritz crackers, crushed
3 to 4 TBSP. butter, melted

Preheat oven to 350* F. In a saute pan, heat the olive oil and add the onions and garlic. Cook until translucent. Add the chicken and mushrooms and cook for a few minutes to combine flavors. Place cooked egg noodles in a large bowl. Add the chicken mixture and stir. Add the soups, sour cream, milk, salt and pepper and stir to combine, making sure to mix well to distribute ingredients evenly. Pour into a greased 15x10-inch baking dish. Bake @ 350* F for 40-50 minutes, until hot and bubbly. Serve and enjoy.
-Makes about 12 servings.