Chicken Noodle Casserole

Ingredients

• 2 cups uncooked egg noodles
• 2 large chicken breasts- cooked & shredded about 2 cups of shredded chicken- leftovers are great for this or rotisserie chicken
• 1 15.25 oz can whole kernel corn - drained
• 1 15 oz can no salt sweet peas - drained
• 1 cup milk
• 1 22.6 oz can cream of chicken condensed soup
• 1 tbsp minced onions
• 1 tbsp granulated garlic
• 1/2 cup shredded colby jack cheese
• 1/4 cup bacon bits
• 1/2 cup french dried onions

Instructions

1. Preheat oven to 350 degrees
2. Spray 9x13 casserole dish with cooking spray- set aside
3. Cook noodles to package directions (usually boil for 6-8 minutes) drain & place in a large bowl
4. Add in cooked chicken, corn, peas, condensed soup, milk, minced onions, granulated garlic, cheese & bacon bits
5. Fold to combine & transfer to prepared baking dish
6. Top with french fried onions
7. Bake 25-30 minutes or until bubbling & hot throughout
8. **Note: per reader feedback I do not advise substituting the egg noodles with another kind, such as elbow macaroni. Those tend to soak up more of the moisture & leave the casserole dry.

This article and recipe adapted from this site

HALAMAN SELANJUTNYA:

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