Chicken noodle casseroles are dishes that are familiar to most of us.

This recipe adds a packet of ranch dressing mix to make it truly irresistible. And using a chicken from the deli allows you to put the dish together quickly. This casserole is perfect for pot luck dinners as well as for the family. Give it a try and let me know how you like it.

12 oz. wide egg noodles
4 Tbsp. unsalted butter
1 cup diced onions
1 cup each diced carrots and celery
1/4 cup all purpose flour
1 package powdered ranch dressing (1 oz.)
4 cups low sodium chicken broth
1 cup half and half
4 oz. cream cheese, cubed and softened
2 cups chopped, cooked chicken
2 cups shredded, sharp white cheddar cheese
1/4 cup chopped, fresh parsley
2 cups oyster crackers, crushed
1 cup shredded Parmesan
1 Tbsp. melted butter

Preheat oven to 350 degrees. Coat a 9 X 13 baking dish with non stick spray. Blanch the noodles in a pot of boiling, salted water for 1 minute.
Drain, rinse with cold water and drain again. In the same pot, melt butter over medium heat. Reduce heat to low. Add onions, carrots and celery and soften for 5 minutes. Add flour and ranch dressing and cook 2 minutes. Add broth, half and half and cream cheese. Bring to a boil and reduce heat, simmering for 2-3 minutes. Stir in noodles, chicken, Cheddar and parsley. Add salt and pepper to taste and transfer to prepared dish. For the topping, combine crackers, Parmesan and butter. . Sprinkle topping over casserole and bake until bubbly - 25 to 30 minutes. Let casserole rest 5 to 10 minutes before serving.

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