There’s something about the combination of chicken with creamy sauce and vegetables that turns this noodle casserole into a cross between chicken noodle soup and chicken pot pie. It’s perfect for nights when you’re feeling a little under the weather but don’t want to cook up a complicated chicken soup. It doesn’t freeze very well due to the noodles, but the leftovers are pretty tasty! I like to eat my leftovers with a little parmesan cheese sprinkled on top. Thanks again to Life in the Lofthouse for such a delicious way to make a weeknight even easier to get through.

 

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

1/2 Tablespoon dried minced onion

2 Tablespoons melted butter

1/2 teaspoon garlic powder

1/2 teaspoon Italian seasoning (optional)

 

Instructions
Preheat oven to 350° F. Spray a 9×13 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 the 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

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Quick tip: Want to make this recipe even faster? Bring home a rotisserie chicken to shred before you make it.

Recipe and image courtesy of Life in the Lofthouse