Chicken noodle casserole




2 cups uncooked egg noodles

2 cups cooked, shredded chicken

1 (10 oz.) package frozen peas and carrots

1 (10 oz.) package frozen corn

1 cup milk

1 (10 oz.) can cream of chicken soup

1 (10 oz.) can cream of mushroom soup

salt and pepper, to taste

1/2 Tablespoon dried minced onion

2 Tablespoons melted butter

1/2 teaspoon garlic powder

1/2 teaspoon Italian seasoning (optional)


Preheat oven to 350° F. Spray a 9x13 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!

by Life in the lofthouse

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