Step 1

Preheat oven to 350˚F.

Step 2

Cook egg noodles per package directions to al dente. Once done, drain and set aside.

Step 3

In a large pot, combine celery, carrots, onion, poultry seasoning, salt, and olive oil. Cook over medium heat for 5-8 minutes or until the vegetables have softened.

Step 4

Add the cream of chicken soup, milk, and chicken broth and mix to combine. Stir in the chicken and egg noodle. Transfer the mixture to a 9x13 inch casserole dish.

Step 5

To make the topping crush the crackers into small crumbs, then combine with melted butter. Spread the crumb mixture over the top of the casserole.

Step 6

Bake for 20-25 minutes or until the casserole is piping hot and the crumb topping is crispy and golden brown.