Chicken Noodle Casserole

A few nights ago, I was looking through my pantry in hopes of finding something quick and easy for dinner. I was feeling quite “lazy” since the weather was gray and rainy, so I wanted something with no work involved. I ended up having all the ingredients for this casserole, and even had some chicken in my freezer that I had seasoned and cooked up a few weeks earlier!! This was full of flavor and the perfect comfort food! 

 

Ingredients:

  • 3 cups uncooked egg noodles
  • 2 cups chicken, cooked and diced
  • 16 oz frozen vegetables (any variety you prefer)
  • 1 cup milk
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp melted butter
  • 1 tsp garlic salt
  • 1 tsp Italian seasoning

 

Directions:

  1. In a large pot, boil water and cook the egg noodles according to package directions.
  2. Meanwhile, in a large bowl, combine the chicken, vegetables, milk, cream of chicken, cream of mushroom, salt, pepper, melted butter, garlic salt, and Italian seasoning.
  3. Once the noodles are cooked, drain and add the noodles to the chicken mixture.
  4. Combine until thoroughly coated.
  5. Pour into a greased 8 inch pan.
  6. Cover pan with tin foil and bake in a preheated oven, 350, for 30 minutes.
  7. Remove foil and allow to bake for an additional 10 minutes.
  8. Remove from oven and serve!

 

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24 comments

  1. Kristin and Adriana says:

    I took two chicken breasts and sprinkled some lemon pepper seasoning on it. I cooked it on the stove and once cooked through, diced and stuck in my freezer. The seasoning is pretty versatile, so I like to keep it in my freezer for upcoming meals 🙂

  2. Anonymous says:

    I use a rotisserie chicken cut it up omit the noodles put over biscuits or mashed potatoes.. still quick and easy to make…

  3. Patty McKee says:

    You can buy packages of ready to eat Fajita Chicken strips you can use them whole or cut them into bite size. There are also ready to eat grilled chicken strips also that would be good. I sprinkle Lemon Pepper on my chicken cut into strips, and cook with a little water in the skillet on top of the stove. Cover it about half way and cook for a few minutes, then turn over. The water will cook away and the lemon flavor will go all the way through the chicken. Cooks very fast this way also. Be careful not to cook it too much, it will get dry.

  4. angelique h says:

    Family loved!! Didnt have milk- used half & half.
    Also made a topping w/Plain Panko & Regular Italian Bread crumbs mixed w/ melted butter and baked an extra 12 min at 425. Easy to eat. Hearty. Inexpensive and DELICIOUS!
    Thank you 🙂

  5. Megan's Mom says:

    I am getting ready to make this, as it looks great. I can’t figure out how to figure 3 cups of uncooked noodles as the bags are 12ozs. I think I’m just going to make the whole bag and eyeball it to see how it looks after I mix some in.
    ANOTHER question: The dish appears to be a 9×13 type Pyrex?? The recipe says an 8 inch pan? I don’t think all these ingredients would begin to fit in an 8″ pan. Anyone comment please?

  6. Kristin and Adriana says:

    Hi! I typically make the whole bag and just eye ball the 3 cups since the extra pasta gets eaten by my kids 🙂
    As for the size dish, it will fit in an 8 inch pan but I have been using an 11×7 pan recently and now prefer it 🙂
    Hope it turns out yummy! Let us know what you think!!

  7. Tammy says:

    I was looking for a simple recipe that looked good and i found this one. It look so good making it today !

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