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1
Begin by boiling the chicken breasts in a large pot of water.
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2
Cook until done, about 20-30 minutes.
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3
Drain broth, reserving 1/2 cup of the liquid.
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4
Shred chicken with fingers when it is cooled.
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5
Meanwhile, boil the egg noodles and cook until al dente (according to package instructions for al dente).
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6
Drain pasta.
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7
Set aside.
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8
In a small bowl, combine the cream of chicken soup and sour cream.
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9
Season with turmeric, salt and pepper.
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10
In an 8x8-inch baking dish, combine the cooked noodles, chicken, and veggies.
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11
Toss with the cream mixture.
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12
Pour in the reserved chicken broth.
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13
Stir.
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14
Begin adding the milk, little by little, stirring as you go.
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15
You do not want it to be too soupy, but you do want plenty of moisture.
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16
I use anywhere from 1/4 cup to 1/2 cup.
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17
Maybe, 1/3 cup?
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18
Taste check the seasonings.
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19
Adjust as needed.
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20
Crush the Ritz crackers, and use them to top the casserole.
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21
Bake in oven at 350 degrees F for 40 minutes, or until carrots are fork tender.
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22
Serve immediately with warm French bread or side salad.
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23
I like to add some heat to my soup with a little Franks hot sauce.
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24
Enjoy.
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25
*Note: You could sub Ritz crackers for whatever crackers you have on hand.
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26
Goldfish?
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27
Saltines?
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28
You name it.
