3 tablespoons butter or margarine, melted
2 (10 3/4 ounce) cans cream of chicken soup
1 cup shredded mozzarella cheese
1 cup milk
2 cups chopped cooked chicken
2 ½ cups cooked egg noddles
¼ cup Ritz cracker crumbs
In a large skillet, saute onions and celery in butter until tender. Add in soup and mozzarella cheese, then gradually stir in milk. Cook over medium heat until cheese melts. Stir in chicken, noodles, salt, and pepper. Transfer this mixture to a greased 9x13 baking dish. Sprinkle with cracker crumbs. Bake at 350° oven for 35 minutes or until heated through. Top with cheddar cheese and bake 5 more minutes.