Casserole Mie Ayam Krim

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and spray a 9x13-inch baking dish with cooking spray. Bring a pot of water to boil on the stove.
2. Cook 1 (24 ounce) package of frozen egg noodles in boiling water according to the package directions. About 2 minutes before draining the noodles, add the 1 (15-ounce) canned corn, drained, and 1 (12-ounce) package frozen peas and carrots to thaw in the water.
3. Drain the noodles and vegetables and add them back to the pot along with the 2 cups cooked shredded chicken breast, corn, 1 (10-ounce) can cream of chicken soup, 1 cup whole milk, 1 cup sour cream, 1 tablespoon dried minced onion flakes, 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, Salt and pepper to taste, and ¾ cup shredded cheddar cheese.
4. Mix all the ingredients together in the pot and then dump it into the prepared baking dish. Cover the dish with foil and bake for 20 minutes.
5. While the dish is baking, crush 1 sleeve Ritz crackers either in a food processor or in a ziplock bag. When they are crushed into crumbs, add 2 teaspoons unsalted butter and ⅓ cup grated parmesan cheese and mix to incorporate well.
6. Remove the foil from the casserole, and top it with the cracker topping and bake for another 10 minutes.
7. Remove the casserole from the oven and let it rest for a few minutes before serving.