“This was one of my mother-in-laws staple recipes, that has become one of mine.”
1 casserole

Ingredients Nutrition

  • 2 large chicken breasts, cubed
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 (11 ounce) can cream of chicken soup
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1 cup frozen peas and carrot
  • 1 (16 ounce) package wide egg noodles
  • 12 teaspoon salt and pepper
  • 1 tablespoon parsley


  1. Cook noodles according to package (I like INN MAID brand).
  2. In a large skillet, sauté cubed chicken in olive oil, season with a little S & P, remove from skillet.
  3. Sauté diced onion for one minute add frozen peas and carrots and sauté just until cooked through, remove from skillet.
  4. Combine cream of chicken soup, cream cheese and sour cream in skillet and heat on low until combined.
  5. Add chicken, onion, peas, carrots and cooked noodles to the creamy mixture.
  6. Add salt and pepper to taste.
  7. Garnish with a little parsley if desired.
  8. Pour into a 9x12 casserole dish*.
  9. Bake in a pre-heated 350º oven for 20-30 minute or until heated through.
  10. * I like to separate into 2 smaller casseroles and give one away or freeze for later use.

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