So, I used to get really annoyed when people would review based on their doctored-up recipe, but now that I've started cooking more and more, I really appreciate those reviews.
I've made this casserole several times, and my husband and I absolutely love it. I made it last night and I am thinking about making another one to have on hand for him to take to work for lunch. I use a rotisserie chicken instead of poaching the chicken breasts. I just shred it up and have it ready in a separate bowl. It's much easier, and I think it tastes better. I also chop up half an onion, a couple stalks of celery, a carrot, and 2 or 3 cloves of garlic. I put the veggies in a small pot and let them simmer in a can of chicken broth while I cook the noodles and get the soup mixture ready. In the soup mixture, I add in about a cup of milk. It's way too thick without the extra liquid. I also use more like 10 ounces of egg noodles, as opposed to 6. When the veggies are cooked to my liking, I drain out some of the broth, but most of it is absorbed by the time I'm ready to mix them in. All of these ingredients mixed together will fit nicely in a 3-qt baking dish. Not even the original recipe would fit into a 2-qt. Make sure you have a 3-qt on hand! I top it with the buttery Ritz crackers and bake it like the recipe says. It's SO GOOD! I tried it as written the first time and it was definitely bland. Now I know exactly how to make it so it tastes amazing and it's one of me and my husband's favorites!
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So, I used to get really annoyed when people would review based on their doctored-up recipe,...