Cheesy Chicken Casserole

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Y’all this is one quick and easy dinner idea.  You can use either chicken (as I did) or turkey or tuna in this dish.  If you’re running a bit behind you can always pick up a rotisserie chicken from the market on the way home and use it instead of cooking your own bird.  I just like to boil my own with a bunch of left over veggies I have saved and make some chicken stock while I’m at it.  Hey, it’s like killing 2 birds with one stone. Get it? 2 birds?  Ok, stupid joke, moving on.

I love the butter crunchy taste the crackers give to the casserole.  It’s a great contrast to the tanginess of the Greek yogurt.

So since school is back in, or anytime you need a good old fashioned quick and easy meal.  Reach for this Cheesy Chicken Casserole recipe.  I hope y’all like it.  Do let me know.

Ingredients:

• 1 whole chicken cooked
• 16-ounce wide egg noodles, cooked al dente
• 1 cup Greek yogurt (sour cream is a good substitute)
• 2 cans cream of chicken soup
• 8-ounce shredded Cheddar cheese
• 8-ounce shredded Colby Jack cheese (or Mozzarella)
• 1 tablespoon oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon seasoned salt
• 1 teaspoon fresh ground pepper
• 1 sleeve Club crackers – crushed
• 1/4 cup butter, melted
• 1 cup fresh or frozen peas (don’t use canned, they’ll turn to mush)

Preheat oven to 350.

1. Pick the meat from the chicken once cooled and chop. (you could also use a rotisserie chicken from the market if you’re pressed for time)
2. In large bowl combine the chicken, noodles, sour cream, soup, cheeses, oregano, garlic powder, seasoned salt, pepper and peas in a large bowl.
3. After mixing well, pour the mixture into a prepared 13″x9″ baking dish.
4. In a small bowl, mix together the cracker crumbs and butter and sprinkle over top.
   Bake for 25 to 30 minutes or until crackers are crispy and golden and cheese is melted.