Instructions

• Preheat oven to 350°F (175°C).
• Place the 6 chicken breasts in a large stockpot and add enough water to cover the chicken. Bring to a simmer over medium heat and cook, covered, until the chicken is cooked through and tender, about 20 minutes. Remove the chicken with a slotted spoon and set aside to cool.
• While the chicken cools, cook the 16 ounces elbow noodles in a large pot of boiling water until al dente, about 8–10 minutes. Drain the noodles and set aside.
• When the chicken is cool enough to handle, chop or shred it into bite-sized pieces.
• In a large mixing bowl, combine the cooked noodles, chopped chicken, 21.5 ounces cream of mushroom soup (both cans), 2 cups chicken stock or broth, 16 ounces grated Monterey Jack cheese, 1/2 cup chopped onion, 2 cloves chopped garlic, 3 tablespoons mayonnaise, and 3/4 cup chopped pimento peppers. Stir until everything is evenly mixed.
• Divide the mixture evenly and pour into two 9×13-inch casserole pans.
• If using, crush 1 sleeve Ritz crackers and sprinkle the crushed crackers evenly over the top of each casserole.
• Place the casseroles in the preheated oven and bake at 350°F for 30 minutes, until the filling is hot and bubbly and the cracker topping (if used) is golden.
• Remove from the oven and let rest a few minutes before serving.
• To freeze: assemble the casserole(s) fully through step 6 (you may choose to skip the cracker topping before freezing). Wrap tightly with aluminum foil and freeze. To bake, thaw in the refrigerator overnight and then bake as directed in steps 7–8. If baking from frozen, place the foil-covered casserole in the oven while it preheats and add about 10–20 minutes to the baking time to ensure it is heated through.