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1
Finely dice onion and celery and set aside.
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2
In a shallow dish mix the onion powder, crushed rosemary, Everglades seasoned salt (Or Emeril's if you can't find Everglades), paprika, white pepper, chili powder and thyme and mix together well.
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3
Dredge the chicken breast through all the seasonings making sure to cover the entire piece of chicken.
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4
In a large deep pan with lid add olive oil, margarine and the minced garlic from a jar and heat on high just until small bubbles form.
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5
Place chicken breast in pan.
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6
Add the diced onion and diced celery immediately after putting the chicken inches Just make room around the pieces of chicken.
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7
With the heat still on high sear the chicken turning once.
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8
Once chicken is browned on all sides add the.
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9
box chicken broth.
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10
Lower heat between medium and low or just until the broth is boiling but not a roiling boil.
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11
While you cook the chicken cut the bacon into bite size pieces then brown and set aside on a piece of paper towel to drain.
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12
Take the bacon grease (hopefully it will add up to 2 TBLS but if not just add some extra bacon grease).
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13
Crumble the Club Crackers into the bacon grease making sure the pieces are crumbled very very small.
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14
Mix all the cracker crumbs until they are all saturated with the bacon grease and set aside.
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15
Once the chicken is done sit on a plate cover with foil and put in refrigerator to cool and stay moist.
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16
In a large pot add the water that the chicken sauteed in and the extra can of chicken broth and bring to a boil.
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17
Add egg noodles and cook to package direction usually around 9-11 minutes -- shoot for the lower number since the noodles will cook longer in the oven SAVE LIQUID and the diced onion and celery.
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18
Once cooked place noodles in 9 X 13 inch glass dish.
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19
Add can of peas.
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20
In a large bowl add the cream of chicken soup, cream of mushroom soup, sour cream, milk and 1 cup of the broth from the egg noodles and mix well.
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21
It may seem watery but the noodles soak up some of the liquid and you don't want the casserole to be dry.
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22
Using a colander drain the liquid and keep the onions and celery.
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23
Dice up the chicken in small bite size pieces and add to the dish with the noodles and peas.
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24
Add the cream sauce and the celery and onion and bacon pieces and mix very well.
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25
Shred whole block of Monterey Jack Cheese and sprinkle over top.
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26
Add cracker crumbs over the top.
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27
Bake at 350 degrees until the crackers start to turn a golden brown and the casserole is bubbling.
