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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Noodle Casserole Recipe

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This recipe for Chicken Noodle Casserole is from The Family Cookbook, 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:  
2 c uncooked noodles
2 c cooked, shredded chicken
1 (10 oz.) package frozen peas and carrots
1 (10 oz.) package frozen corn
1 c milk
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can cream of mushroom soup
salt and pepper, to taste
1/2 tbsp dried minced onion
2 tbsp melted butter
1/2 tsp garlic powder
1/2 tsp Italian seasoning
Directions:
Directions:
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!
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10
Personal Notes:
Personal Notes:
Plan ahead! This recipe calls for pre-cooked chicken. A rotisserie chicken works wonders for this recipe.

 

 

 

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