{ Chicken Noodle Casserole }

Now that the kids are back to school and your schedule is busier than ever, you're probably looking for a quick, delicious dinner the whole family will love, right?! Well you're in luck! Today I'm sharing one of my favorite casseroles to make on those busy nights.

Chicken noodle casserole, the perfect filling, tasty goodness! Here's what you'll need:

• 1 package of egg noodles
• 1 large can of shredded chicken
• frozen peas and carrots
• 1 can of condensed cream of mushroom soup and water
• 8 oz. light sour cream
• 1-2 tablespoons original Country Crock
• 1 package butter crackers, crushed 
• salt and pepper to taste

Start by cooking your egg noodles as directed on the package. In a mixing bowl combine sour cream, frozen peas and carrots, cream of mushroom soup, water (I fill my empty soup can almost full of water), chicken and salt and pepper to taste. Mix well. Preheat oven to 375. Drain egg noodles and pour into a 13x9 casserole dish. Pour veggie/cream mix onto noodles, covering the noodles entirely. Top with crushed butter crackers and 1-2 tablespoons Country Crock. Bake for 20 minutes or until the top is golden brown.

I always love to make corn muffins with this meal too and doll them up with, none other than, Country Crock! This makes the perfect meal for Fall coming up and all those busy school nights! I'm sure this meal will be kid and hubby approved ;)

• Country Crock has 0g trans fat per serving
• Contains no partially hydrogenated oils
• Has no cholesterol
• Is 70% less fat than butter per serving
• And has 30% fewer calories than butter per serving

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I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

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