Chicken Noodle Casserole

🧂 Ingredients

• 16 oz. pkg. Amish wide egg noodles
• 2 cups chicken

  cooked and shredded
• 12 oz. pkg. frozen peas and carrots

  (see note below)
• 12 oz. pkg. frozen corn

  (see note below)
• 1 cup 2% milk

  or half-and-half (see note below)
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1/2 tsp. Salt and pepper

  to taste
• 1/4 cup onions

  finely diced
• 2 tbsp. unsalted butter

  melted
• 1/2 tsp. garlic powder
• 1/2 tsp. Italian seasoning

  plus more as desired
• 1 cup chicken broth

  (see note below)

Instructions

• 1 Preheat oven to 350 degrees.
• 2 Boil egg noodles to al dente.
• 3 Drain in colander.
• 4 Meanwhile, combine chicken with all remaining ingredients in a large mixing
  bowl.
• 5 When noodles are done, add noodles to remaining ingredients in mixing bowl.
• 6 Grease a 9x13” glass baking dish.
• 7 Pour chicken and noodle mixture into prepared baking dish.
• 8 Sprinkle with additional Italian seasoning.
• 9 Cover with foil.
• 10 Bake 30 minutes or until casserole is heated through and bubbly around the
  outsides of the dish.

Nutrition Info