Chicken Noodle Casserole
This super easy chicken noodle casserole from scratch is a perfect choice for your delicious dinner. It is colorful, flavorful, creamy, tasty, and moist!
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Servings: 6
Ingredients
- 4 oz egg noodles, uncooked;
- 2 cups cooked chicken breasts, cubed;
- 16 oz frozen veggies (peas, carrots, beans, and corn);
- 1 cup milk;
- 1 can (10.5 oz) cream of chicken soup;
- 1 can (10.5 oz) cream of mushroom soup;
- ½ cup yellow onion, chopped;
- 2 tbsp unsalted butter, melted;
- ½ tsp garlic powder;
- ½ tsp Italian seasoning;
- salt and pepper, to taste.
Instructions
- Preheat the oven to 350F. Grease a 9x13 inch casserole dish with non-stick cooking spray. Set aside.
- Cook egg noodles until al dente. Then, drain and set aside.
- In a large bowl, mix together cubed cooked chicken breasts, frozen veggies (peas, carrots, beans, and corn), milk, cream of chicken soup, cream of mushroom soup, chopped yellow onion, melted butter, garlic powder, Italian seasoning, salt, and pepper. Then, stir in cooked egg noodles.
- Transfer the chicken noodle casserole mixture to the prepared casserole dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the aluminum foil and bake uncovered for additional 10-15 minutes. Enjoy!