Creamy Chicken Casserole

By smleonard

Ingredients

• 4 cups uncooked egg noodles
• 4 cups cubed cooked chicken
• 1 package (16 ounces) frozen peas and carrots
• 2 cups milk
• 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 1 cup chopped onion
• 2 tablespoons butter, melted
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Details

Adapted from tasteofhome.com

Preparation

Step 1

Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture.
Transfer to two greased 8-in. square baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350° for 30 minutes. Uncover and bake 10-15 minutes longer or until heated through.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before cooking. Cover and microwave on high for 10-12 minutes or until heated through, stirring twice. Yield: 2 casseroles (5 servings each).