Are you ready for an unbelievably simple yet satisfyingly delicious weeknight meal? Because this certainly fits the bill!
Tender egg noodles, juicy chicken and vegetables, and creamy sauce create an old fashioned casserole that the whole family will love. This meal can be made ahead of time and uses pre-cooked chicken, cream of chicken soup, and frozen vegetables, all combined to form a creamy masterpiece. But you don't have to trust me, just try it yourself!
Chicken Noodle Casserole
Source: The Taylor House
2 cups cooked chicken breast, cubed, diced, or shredded
8 oz egg noodles
12-16 oz package frozen mixed vegetables
2 cans cream of chicken soup
1-2 cups cheddar or mozzarella cheese, shredded
salt and pepper to taste
Preheat the oven to 350 degrees and spray a 9x13 baking dish with vegetable oil spray.
Cook the egg noodles according to the package directions.
Place the chicken in a large mixing bowl.
Add the cream of chicken and mixed vegetables and stir to combine.
When the noodles are cooked (just slightly short of al dente) drain them and add them to the mixing bowl. Stir again. Season with salt and pepper and stir once more.
Transfer the entire mixture to the prepared baking dish.
Sprinkle the cheese on top and cover with foil.
Bake at 350 degrees for about 30 minutes, remove the foil, and bake for another 10-15 minutes, until the cheese is bubbly and beginning to brown.
Serve hot with bread to mop up the sauce.
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