Creamy Chicken Casserole

Submitted by hungrykitten

"From TOH Simple & Delicious mag July/Aug 2009. This makes 2 casseroles. One for now and one to freeze. Each casserole serves 5."

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 10

ingredients

• 946.36 ml uncooked egg noodles
• 946.36 ml cubed cooked chicken
• 453.59 g package frozen peas and carrots
• 473.18 ml milk
• 2 (609.51 g) can condensed cream of celery soup, undiluted
• 2 (609.51 g) can condensed cream of chicken soup, undiluted
• 236.59 ml chopped onion
• 29.58 ml butter, melted
• 2.46 ml salt
• 2.46 ml pepper

directions

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.

Reviews

[HokiesMom]

This is most definitely a 5 star recipe! My daughter said it is just like chicken soup without the broth and more flavor! :) I used fresh carrots that I chopped & micro cooked to make them precooked but not overly soft, frozen peas and then added some frozen corn too just for fun. For the cream of chicken soup I used one with herbs that just took the flavors up a notch. Just a great dish. Made in a 9x13 pan so I have two meals for our family! Thanks HK for sharing a keeper! Made during the One Dish Wonders Casserole event in the Photo Forum.