Boil egg noodles per package directions, drain and then set aside
Using the pot your noodles were in, cook your chicken breast and onions until the chicken is cooked thoroughly and the onions are soft. Turn off the heat.
Add in your sour cream, cream of chicken, seasonings, milk and cheese. Stir until combined.
Add in the cooked egg noodles and broccoli. Stir until everything is coated.
Pour everything into a greased 9x13 baking dish.
In a small bowl crush your Ritz crackers and mix with the melted butter. Sprinkle over casserole.
Bake for 25 minutes. Let stand 5 minutes and serve.
Notes
While you can leave the Ritz cracker topping off of this casserole, I always say it tastes better with it. A lot of people choose Panko or other breadcrumb style topping but I like how the buttery saltiness of the Ritz crackers blends so well with this dish.You can also chop the frozen broccoli into smaller bits and pieces or buy the bag where it's already chopped (a big time saver!)Shredded chicken in this recipe tastes great, so go ahead and stash a little aside while you're meal prepping.Make it up to a day in advance and keep it covered in the fridge before baking as directed.You can get your leftovers to last a few days (about 5) in the fridge if you keep them stored in an airtight container.