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Ritzy Chicken

 Ritzy Chicken
When your family is hungry and the clock is ticking closer to dinnertime, you can't go wrong with this chicken and noodle casserole.—Millie Poe, Corning, Arkansas
4 ServingsPrep: 20 min. Bake:30 min.


  • 2-1/2 cups uncooked egg noodles
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 3/4 cup milk
  • 1/2 cup sour cream
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 cups cubed cooked chicken
  • 1/2 cup crushed butter-flavored crackers (about 12 crackers)
  • 2 tablespoons butter, melted


  • Cook noodles according to package directions; drain. Meanwhile, in a
  • large bowl, combine the soup, milk, sour cream, poultry seasoning,
  • salt and pepper until blended. Stir in the noodles and chicken.
  • Transfer to a greased 1-1/2-qt. baking dish. Combine cracker crumbs
  • and butter; sprinkle over the top. Bake, uncovered, at 350° for
  • 30-35 minutes or until bubbly and golden brown. Yield: 4 servings.
Nutritional Facts: 1 serving (1 cup) equals 489 calories, 25 g fat (11 g saturated fat), 133 mg cholesterol, 979 mg sodium, 33 g carbohydrate, 2 g fiber, 29 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a

2 of 2

Ritzy Chicken (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.