Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 6
This chicken noodle casserole is one of my family’s favorites for years. It’s scrumptious, very comforting, and easy to throw together. All your favorite classic soup flavors you’ll find in this amazing casserole. Leftovers are also great the next day!
For a quick turnaround, you can use rotisserie chicken to make this casserole. Or you can do what I do. I bake 2 chicken breasts for 30 minutes. Shred them and add them to the casserole. This casserole tastes superb everyone will think that you spent too much effort and time making this.
Ingredients
2 tbsp melted butter
2 c. cooked shredded chicken
2 c. uncooked egg noodles
1 package (10 oz.) of frozen peas and carrots, thawed
1 c. milk
1 can (10 oz.) cream of mushroom soup
1 can (10 oz.) cream of chicken soup
1/2 tbsp dried minced onion
1 package (10 oz.) of frozen corn, thawed
1/2 tsp garlic powder
1/2 tsp Italian seasoning
salt and pepper to taste
How to make Chicken Noodle Casserole
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using a nonstick spray, grease a 9 x 13-inch baking dish.
Step 2: Following the package directions, cook the egg noodles. When done, drain the egg noodles.
Step 3: In a large bowl, place the rest of the ingredients. Mix well and add the cooked noodles. Gently toss.
Step 4: Into the prepared dish, pour the mixture and tent using foil. Place in the preheated oven and bake for about 30 minutes or until the casserole is heated through. Take the casserole out of the oven when done baking and allow it to stand for about 5 minutes.
Step 5: Serve and enjoy!
Notes:
For this recipe, use rotisserie chicken for a quick turnaround. You can also bake 2 chicken breasts for about 30 minutes, shred them, and then add them to the casserole.
If using frozen veggies. Let them thaw for about 30 minutes on the counter before making the casserole.
Ingredients
- 2 tbsp melted butter
- 2 c. cooked shredded chicken
- 2 c. uncooked egg noodles
- 1 package (10 oz.) of frozen peas and carrots, thawed
- 1 c. milk
- 1 can (10 oz.) cream of mushroom soup
- 1 can (10 oz.) cream of chicken soup
- 1/2 tbsp dried minced onion
- 1 package (10 oz.) of frozen corn, thawed
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- salt and pepper to taste
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using a nonstick spray, grease a 9 x 13-inch baking dish.
Step 2: Following the package directions, cook the egg noodles. When done, drain the egg noodles.
Step 3: In a large bowl, place the rest of the ingredients. Mix well and add the cooked noodles. Gently toss.
Step 4: Into the prepared dish, pour the mixture and tent using foil. Place in the preheated oven and bake for about 30 minutes or until the casserole is heated through. Take the casserole out of the oven when done baking and allow it to stand for about 5 minutes.
Step 5: Serve and enjoy!
Notes
For this recipe, use rotisserie chicken for a quick turnaround. You can also bake 2 chicken breasts for about 30 minutes, shred them, and then add them to the casserole. If using frozen veggies. Let them thaw for about 30 minutes on the counter before making the casserole.
