2cupsfrozen peas and carrotsor frozen mixed vegetables
1/2teaspoongarlic powder
1/2teaspoononion powder
salt and pepper to taste
2tablespoonschopped parsley
cooking spray
Instructions
Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
Cook the egg noodles according to package directions.
In a large bowl, combine the noodles, chicken, soup, milk, cheese, peas and carrots, garlic powder, onion powder and salt and pepper to taste.
Place the noodle mixture in the prepared dish and cover with foil. Bake for 30 minutes or until heated through. Sprinkle with parsley and serve.
Video
Notes
For your cooked, diced chicken you can use leftover chicken, roasted chicken, rotisserie chicken, whatever you prefer.
I recommend extra wide egg noodles because I feel like they hold up better texture wise in the casserole. Wide egg noodles will work too.
For your frozen veggies, I like a frozen carrot and peas blend. However, if you can't find that blend you can use any frozen veggie blend that has small pieces like a vegetable medley or even frozen broccoli.