Senin, 28 Oktober 2019
I made this for dinner tonight. I would do one thing differently. I would saute the onions because they were raw, crunchy and threw the taste off. Also, it wasn’t quite “hot”; perhaps the timing should be a bit more.
Chicken Noodle Casserole
Prep time 10 mins
Cook time 30 mins
Total time 40 mins
This comforting and delicious casserole has all the elements of the classic soup and more. This is a family-favorite!
Serves: 6
Ingredients
- 2 cups uncooked egg noodles
- 2 cups cooked, shredded chicken
- 1 (10 oz.) package frozen peas and carrots
- 1 (10 oz.) package frozen corn
- 1 cup milk
- 1 (10 oz.) can cream of chicken soup
- 1 (10 oz.) can cream of mushroom soup
- salt and pepper, to taste
- ½ Tablespoon dried minced onion
- 2 Tablespoons melted butter
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning (optional)
Instructions
- Preheat oven to 350° F. Spray a 9x13 inch baking dish with nonstick spray.
- Boil egg noodles according to package directions. Drain water.
- Meanwhile, in a large bowl combine all the other remaining ingredients. Add cooked noodles to mixture. Gently stir to combine everything. Pour into prepared baking dish. Cover with foil.
- Bake 30 minutes or until heated through. Remove from oven and let stand 5 minutes before serving. Enjoy!
Notes
*Plan ahead! This recipe calls for pre-cooked chicken. A rotisserie chicken works wonders for this recipe. Or I like to bake 2 chicken breasts for 30 minutes then shred before adding it to this casserole.