Chicken Casserole

Sometimes you simply need comfort food.  Tonight was one of those nights.  And yes this recipe includes a can of Cream of Mushroom Soup.  If that's a deal breaker for you, scroll on past this one and try another recipe on the blog.  This recipe makes one large casserole or two medium casseroles.  You can cook one now and freeze the other for another time.

One rotisserie chicken, deboned and meat shredded

16 oz. sour cream

1 large family sized can of cream of mushroom soup

2 steam in bag mixed veggies (cooked in microwave using package directions)

freshly ground black pepper to taste

1 12 oz. package of medium egg noodles cooked according to package directions, drained (reserve 1 cup of boiling water)

1 t. dried thyme

2 cups finely shredded medium sharp Cheddar (divided)

1 cup crushed Pepper Jack flavored Cheezits

Preheat oven to 350 degrees.  Mix first 7 ingredients in large bowl.  Add 1 cup of the cheese.  Slowly add the reserved pasta water.  When thoroughly combined, spoon into lightly greased casserole dishes.  I used a 9 x 13 and then made a smaller one in a regular sized pie plate.  At this point, you can wrap casserole tightly in foil and freeze.

Cook for 25 minutes and remove from oven.  Top with remaining cheese and crackers.  Return to oven for 5 - 7 minutes until cheese is melted and cracker crumbs are browned.