Chicken and Egg Noodle Casserole

(Courtesy of Taste of Home)

Ingredients:
6 c. uncooked egg noodles (about 12 oz.)
2 cans (10 3/4 oz. each) condensed cream of chicken soup, undiluted
1 c. (8 oz.) sour cream
3/4 c. 2% milk
1/4 tsp. salt
1/4 tsp. pepper
3 c. cubed cooked chicken breasts
1 c. crushed Ritz crackers (about 20 crackers)
1/4 c. butter, melted

Directions:
Preheat oven to 350 degrees.  Cook noodles according to package directions for al dente; drain.

In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended.  Stir in chicken and noodles.  Transfer to a greased 9x13baking dish.  In a small bowl, mix crushed crackers and butter; sprinkle over the top.  Bake 30-35 minutes or until bubbly.