Chicken Noodle Casserole
This easy chicken noodle casserole is a complete meal in one pan with chicken, veggies and egg noodles all together in a creamy sauce!
Servings 6
Calories 474kcal
Ingredients
- 12 ounces egg noodles uncooked
- 4 cups chopped cooked chicken
- 2 10 ounce cans cream of chicken soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 2 cups frozen peas and carrots or frozen mixed vegetables
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
- 2 tablespoons chopped 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.
Nutrition
Calories: 474kcal | Carbohydrates: 42g | Protein: 43g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 150mg | Sodium: 218mg | Potassium: 449mg | Fiber: 1g | Sugar: 3g | Vitamin A: 310IU | Calcium: 216mg | Iron: 2.2mg