Loved Me Back To Life

Chicken Noodle Casserole

Good Day everyone.  I been waiting all morning for the sun to come out today cause hubby and I are going to the October fest in St. Louis today, but it  just not coming out yet but suppose to. Today really looks like a fall day out side the temp is only 59’F.

I’ve decided to make another casserole again to day  this one with some chicken. I admit though that I didn’t take the time to cook a chicken so had hubby go this morning and pick up a rotisserie as it’s really good in this dish.

This has a lot of veggies as well and very hearty. Your family will enjoy it, trust me. It’s an easy meal to cook and I like the heating up the leftovers the next day for lunch as it taste even better. Please enjoy.

INGREDIENTS

  • 2 cups uncooked egg noodles
  • 2 cups cooked, shredded chicken( I like using rotisserie) 
  • 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
  • 1/2 Tablespoon dried minced onion
  • 2 Tablespoons melted butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning (optional)

INSTRUCTIONS

  1. Preheat oven to 350° F. Spray a 9×13 inch baking dish with nonstick spray.
  2. Boil egg noodles according to package directions. Drain water.
  3. 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.
  4. Bake 30 minutes or until heated through. Remove from oven and let stand 5 minutes before serving. Enjoy!

Serves 6

Credits:https://life-in-the-lofthouse.com/

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