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Easy Weeknight Chicken Noodle Casserole

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“A quick, delicious, weeknight meal that will be on your dinner table in no time. It is an easy meal to make that gives me extra time to spend with my 2 year old, after a long day at work. My husband compliments me everytime I make this meal.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 16 ounces egg noodles
  • 8 ounces frozen mixed vegetables (carrots, corn, peas, green beans)
  • 2 tablespoons margarine
  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup
  • 1 (8 ounce) can cooked chicken breasts (squeeze out excess liquid)
  • 1 teaspoon minced onion flakes
  • 1 teaspoon garlic powder
  • 14 teaspoon dried thyme
  • 2 tablespoons French-fried onions
  • salt and pepper

Directions

  1. Preheat oven to 375 degrees.
  2. Cook egg noodles and frozen vegetables according to directions on noodle bag.
  3. In medium bowl, combine the two soups, chicken, onion flakes, garlic powder, and thyme. Add salt and pepper to your liking. Mix well.
  4. When noodles and vegetables are done cooking, drain well and return to pot. Mix margarine into noodles.
  5. Add soup mixture to pot with noodles. Mix well and pour into 2 quart round casserole.
  6. Sprinkle with the fried onions. Put in oven, and bake for 20 minutes, or until fried onions turn golden.
  7. {For a lower-fat meal, omit margarine and use low-fat soups.}
  8. Enjoy!

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