Tasty Chicken Noodle Casserole

“When I first moved out on my own, I was on a pretty tight budget. I love comfort food, but was very tired of Hamburger Helper, so I started throwing things together one day. This made enough for several meals, and reheats very nicely. It may even be better the second day!”
READY IN:
40mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

  • 12 ounces wide egg noodles, cooked and drained
  • 1 (10 ounce) can canned chicken breast meat
  • 1 (10 ounce) can cream of mushroom soup
  • 1 (10 ounce) can cream of chicken soup
  • 1 (10 ounce) package frozen peas and carrots
  • 1 -2 cup milk
  • 8 ounces grated colby-monterey jack cheese
  • 1 tablespoon poultry seasoning
  • 1 tablespoon salt (to taste)
  • 2 teaspoons pepper (to taste)

Directions

  1. Preheat oven to 350 degrees.
  2. Coat 13x9x2 baking dish with cooking spray.
  3. Combine all ingredients (except cheese) in the dish, adding noodles last.
  4. Add as much milk as needed, making sure it's not too soupy.
  5. Bake at 350 for 30 minutes.
  6. Spread cheese on top and bake for another 5 minutes.

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