My neighbor brought this to a potluck once and it disappears fast every single time.

For a slightly different flavor while still keeping the spirit of the recipe, you can swap the cream of chicken soup for cream of mushroom or cream of celery, which gives a more old-fashioned, farmhouse taste. If you want a bit more bite, use a mix of Swiss and baby Swiss, or stir in a small handful of grated Parmesan (this would add an extra ingredient, so think of it as an optional flourish rather than part of the base recipe).

To stretch the casserole for a bigger crowd, you can add a few more ounces of noodles and a splash of extra milk, understanding it will be a bit less saucy. If you need to make it ahead, assemble the dish, cover tightly, and refrigerate up to 24 hours; when baking from cold, add about 10 minutes to the baking time and make sure it is heated through the center.

For food safety, keep the milk and soup refrigerated until you’re ready to mix, and do not leave the finished casserole at room temperature for more than 2 hours (or 1 hour if it’s very warm in the room). Reheat leftovers thoroughly to at least 165°F (74°C) before serving, and store them covered in the refrigerator for up to 3–4 days. Avoid using ultra-low-fat milk or reduced-fat soup, as the sauce may separate and turn grainy instead of staying smooth and creamy.