1.5 c chicken, boiled and chopped
8 oz wide egg noodles, cooked al dente
1 can cream of chicken soup
1 cup plain yogurt or sour cream
pinch of thyme
1/2 stack Ritz crackers, crushed (or any other butter cracker)
1-2 tbsp paprika*
Mix the chicken, noodles, cream of chicken soup, yogurt, and thyme. Spread the mixture into an 8×8 baking dish. Sprinkle the crackers and paprika on top. Bake at 350 degrees for 30 minutes or until the crust is golden-ish. Let it cool for 5 minutes before serving.
My mom always made this when I was a kid, so there’s a real nostalgia factor for this recipe. It’s also very filling and good if you need a meal you can reheat a few times when you’re too busy to cook dinner every night.
*This is actually supposed to be a chicken poppyseed casserole, but I was out of poppyseeds, so I picked paprika, and it’s actually not bad at all. Switch out the paprika for poppyseeds if you like them better.