Chicken Noodle Casserole

I don’t know about you, but I feel like I am always trying to make the perfectly balanced meal for my family – a protein, a carb, and some veggies.  On top of trying to make something balanced and healthy, it can be a struggle to make something that everyone in the family will actually enjoy!

This recipe, from Chrissy at TheTaylor-House.com,  checks all of those boxed PLUS it’s pretty darn simple to make.  For an even quicker shortcut, pick up a rotisserie chicken from the grocery store.  Otherwise, left over shredded chicken from the instant pot is my go-to staple.

Meal of the week
Photo credit to Chrissy at TheTaylor-House

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Chicken Noodle Casserole

Prep Time15 mins
Cook Time45 mins
Course: Main Course
Cuisine: American
Keyword: Freezer
Author: Chrissy from TheTaylor-House

Ingredients

  • 2 cups uncooked egg noodles
  • 2 cups cubed or shredded cooked chicken
  • 1 package {16oz.} frozen peas, carrots, beans and corn
  • 1 cup milk
  • 2 cans cream of chicken soup
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup chopped onion
  • 2 tablespoons butter, olive oil, or avocado oil
  • 1 clove garlic minced
  • 1/2 teaspoon Italian seasoning

Instructions

  • Cook noodles according to package directions.
  • In a medium saucepan, heat butter/olive oil/avocado oil. Sauté garlic and onion until soft and fragrant.
  • Transfer to a a large bowl and combine with the remaining ingredients, including cooked noodles.
  • Transfer to greased 8x8 baking pan.
  • Cover and bake casserole at 350 for 30 minutes.
  • Uncover and bake 10-15 minutes longer until heated through.

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