1 tsp Kosher salt (more if you’re using sodium reduced chicken stock)
1/2 tsp freshly ground black pepper
1 12oz bag egg noodles
4 oz cream cheese, room temperature, cut into small chunks
2 stalks green onion, finely sliced
1/3 cup celery, finely sliced
1 1/2 cups shredded cooked turkey, chopped into bit sized pieces
1 1/2 cups cooked broccoli, finely chopped
2 1/2 cup mild shredded cheddar cheese, divided
Small handful parsley, finely chopped
Non-stick spray
2 cups Sour Cream & Onion Chips, crushed
½ cup panko breadcrumbs
Directions
Preheat your oven to 375 and spray a 9x13” pan with non-stick. Spread out the noodles, cream cheese, green onion, turkey, chopped vegetables, and cheese into the pan.
In a separate bowl, whisk together stock, milk, sour cream, mustard, spices, salt, and pepper. Pour over the egg noodle mixture and lightly mix to incorporate.
Cover with foil (or another pan) and bake for 40 minutes. Remove from the oven halfway and mix lightly.
In a bowl, mix together crushed chips and panko. Sprinkle over the mixture and bake uncovered for another 15 minutes until golden. Cool slightly and serve.
