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Creamy Chicken Casserole

  • 60minutes
  • 332calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups uncooked egg noodles

  2. 4 cups cubed cooked chicken

  3. 1 (16 ounce) package frozen peas and carrots

  4. 2 cups milk

  5. 2 (10 3/4 ounce) cans condensed cream of celery soup, undiluted

  6. 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted

  7. 1 cup chopped onion

  8. 2 tablespoons butter , melted

  9. 1/2 teaspoon salt

  10. 1/2 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture.

  2. Transfer to two greased 8 inch square baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350 degrees for 30 minutes. Uncover and bake 10-15 minutes longer or until heated through.

  3. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before cooking. Cover and microwave on high for 10-12 minutes or until heated through, stirring twice.

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