1. 1. Preheat the oven to 350°F (175°C).

2. 2. Cook the egg noodles according to package instructions and set aside.

3. 3. In a large skillet, cook the boneless chicken until fully cooked.

4. 4. In a separate saucepan, combine cream of mushroom soup, 1% milk, butter, sharp cheddar cheese, basil, and celery salt. Heat until the cheese is melted and the sauce is creamy.

5. 5. Add the cooked chicken to the sauce along with rotel tomatoes, cilantro, and mixed vegetables. Mix well.

6. 6. In a baking dish, layer half of the cooked noodles followed by half of the chicken mixture. Repeat with another layer of noodles and chicken mixture.

7. 7. Top with crushed crackers mixed with Italian seasoning for added crunch.

8. 8. Bake in the preheated oven for 25-30 minutes or until bubbly and golden brown on top.

9. 9. Serve hot with a drizzle of barbecue sauce and ketchup on top, if desired.