Homemade Chicken Noodle Soup Casserole

Begin by boiling the chicken breasts in a large pot of water. Cook until done, about 20-30 minutes. Drain broth, reserving 1/2 cup of the liquid. Shred chicken with fingers when it is cooled.

Meanwhile, boil the egg noodles and cook until al dente (according to package instructions for al dente). Drain pasta. Set aside.

In a small bowl, combine the cream of chicken soup and sour cream. Season with turmeric, salt and pepper.

In an 8×8-inch baking dish, combine the cooked noodles, chicken, and veggies. Toss with the cream mixture. Pour in the reserved chicken broth. Stir. Begin adding the milk, little by little, stirring as you go. You do not want it to be too soupy, but you do want plenty of moisture. I use anywhere from 1/4 cup to 1/2 cup. Maybe, 1/3 cup?
Taste check the seasonings. Adjust as needed.

Crush the Ritz crackers, and use them to top the casserole. Bake in oven at 350 degrees F for 40 minutes, or until carrots are fork tender.

Serve immediately with warm French bread or side salad. I like to add some heat to my soup with a little Frank’s hot sauce. Enjoy.

*Note: You could sub Ritz crackers for whatever crackers you have on hand. Goldfish? Saltines? You name it.