Chicken Noodle Casserole

Easy, tasty, double it and freeze!

Photo by Erin J.
Adapted from thetaylor-house.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thetaylor-house.com

Ingredients

  • 2

    cups uncooked egg noodles

  • 2

    cups cubed cooked chicken

  • 1

    package {16oz.} frozen peas, carrots, beans and corn

  • 1

    cup milk

  • 1

    can Cream of Chicken Soup

  • 1

    Can Cream of Mushroom Soup

  • 1/2

    tsp. Salt

  • 1/2

    tsp. Pepper

  • 1/2

    cup Chopped onion

  • 2

    TBSP. Melted Butter

  • 1/2

    tsp. Garlic Salt

  • 1/2

    tsp. Italian Seasoning

Directions

Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture. Transfer to greased 8 inch cake pan (I used a pie plate). Cover and bake remaining casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.

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