Chicken Noodle Casserole
A comforting Chicken Noodle Casserole that brings together shredded chicken, creamy soups, and egg noodles for a delicious meal perfect for the whole family!
Ingredients
- 2 cups shredded cooked chicken
- 1.5 tablespoons melted butter
- 2.5 cups dry egg noodles
- 10 oz frozen peas and carrots, thawed
- 1 can (10 oz) cream of mushroom soup
- 1 can (10 oz) cream of chicken soup
- 1 cup whole milk
- 0.5 tablespoon dried onion flakes
- 0.5 teaspoon garlic powder
- 10 oz frozen corn, thawed
- 0.5 teaspoon Italian herbs
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with nonstick spray.
- Cook the egg noodles following the package instructions. Drain them well and set aside.
- In a large bowl, combine the shredded chicken, both soups, milk, thawed vegetables, butter, garlic powder, dried onion, Italian herbs, salt, and pepper.
- Once the noodles are ready, gently fold them into the mixture until well combined. Pour this into the prepared baking dish. Cover with aluminum foil.
- Bake for about 30 minutes or until it’s hot and bubbly.
- After baking, let the casserole sit for 5 minutes before serving.