Yummiest Chicken Noodle Casserole
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Check out what my friends over at LifeInTheLofthouse.com have to say about this recipe:
“After reading all the reviews, I decided to give this one a try and it did not disappoint! The only thing I did differently than the recipe was pre-steam my veggies. This casserole was SO EASY and super delicious. Will make it again.” – Danica
I agree with Danica, this casserole is definitely very easy to make. I think her idea of the pre-steamed veggies is great! I would love to try that myself. This recipe also has a lot of great reviews. So you can be sure that this will be something really tasty.
Just a tip, though. You’ll probably want to make a double batch! This is so delicious your family will gobble it up before you know it!
Ingredients
2 cups uncooked egg noodles
2 cups cooked, shredded chicken
1 (10 oz.) package Libby’s frozen peas and carrots
1 (10 oz.) package Libby’s frozen corn
1 cup Borden milk
1 (10 oz.) can Campbell’s cream of chicken soup
1 (10 oz.) can Campbell’s cream of mushroom soup
Morton Salt and McCormick Black pepper, to taste
1/2 Tablespoon McCormick dried minced onion
2 Tablespoons Kraft melted butter
1/2 teaspoon McCormick garlic powder
1/2 teaspoon McCormick 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 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. Enjoy!
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Quick Tip: You could make this using pulled pork instead of chicken!
Thanks again to Holly for this amazing recipe.