Chicken Vegetable Casserole

Submitted by MFD chef

"I made this one night at the firehouse for the guys. Seemed to be a hit. I combined a few recipes I found into this personalized version!"

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 4

ingredients

• 4 chicken breasts (cut in strips)
• 1⁄2 lb wide egg noodles
• 1⁄2 lb frozen mixed vegetables
• 1 (8 ounce) can condensed cream of chicken soup
• 1⁄2 cup water
• 1 egg
• 1⁄8 cup butter (melted) or 1/8 cup margarine (melted)
• Italian style breadcrumbs
• 1⁄4 lb sharp cheddar cheese (grated)
• poultry seasoning
• salt and pepper
• dried basil
• dried parsley

directions

1. Preheat oven to 375°F.
2. Cook chicken strips (season with last 4 ingredients to taste).
3. Cook noodles, rinse, drain, set aside.
4. Heat vegetables in pot of water, drain, set aside.
5. Beat eggs in a large bowl; add soup, water, and butter; mix all together thoroughly.
6. Combine (in casserole dish) noodles, chicken, vegetables, and mixture; fold together.
7. Top with bread crumbs to taste.
8. Bake uncovered for 40 minutes.
9. Top with cheese.
10. Bake additional 5 minutes.
11. Enjoy.

Reviews

[Hazelruthe]

I love this one! It's so simple and very delicious. The whole family enjoyed it and it made enough that I had some leftover for lunch the next day. Great recipe!