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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Creamy Chicken Casserole Recipe

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This recipe for Creamy Chicken Casserole is from Recipes from the Families of the Kuryla's, Kirk's, Scott's and Stagner's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Cups Uncooked Egg Noodles
4 Cups Cubed Cooked Chicken
1 Package (16 oz) Frozen Peas and Carrots
2 Cups Milk
2 Cans (10 3/4oz each) Condensed Cream of Celery Soup, Undiluted
2 Cans (10 3/4oz each) Condensed Cream of Chicken Soup, Undiluted
1 Cup Chopped Onion
2 Tbsp Butter, Melted
1/2 Tsp Salt
1/2 Tsp Pepper
Directions:
Directions:
Cook noodles according to package directions.

In a large bowl combine the remaining ingredients. Drain noodles and add to chicken mixture.

Transfer to two greased 8 inch square baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350º for 30 minutes. Uncover and bake 10-15 minutes longer or until heated through.

To use frozen casserole thaw in the refrigerator overnight. Removed from refrigerator 30 minutes before cooking. Cover and microwave on high for 10-12 minutes or until heated through, stirring twice.

 

 

 

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