Creamy Chicken 'n' Noodles Bake

Submitted by Jennie Shutt

"This is something I just threw together that turned out pretty good."

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 10

ingredients

• 1 lb egg noodles
• 12 1⁄2 ounces canned chicken
• 1⁄4 cup onion, chopped
• 1⁄4 cup carrot, chopped
• 10 3⁄4 ounces cream of chicken soup
• 10 3⁄4 ounces cream of mushroom soup
• 1 cup milk
• 1⁄2 - 1 cup sour cream
• 2 tablespoons butter
• 1 tablespoon parsley flakes
• 1 teaspoon onion powder
• 1 teaspoon garlic salt
• 8 ounces shredded cheddar cheese

directions

1. Pre Heat oven to 350 degrees.
2. Boil noodles 9 min in water with carrots & onions. Drain & add butter cook until melted. Add other ingredients.
3. Put in 13x9 in pant; top with cheese; heat through. Approx 20 minute.

Reviews

[bmcnichol]

We really enjoyed this but I did change it up a bit. I didn't use the onions and carrots but added 1/2 cup of peas. I also didn't add the sour cream. I cooked one pound of noodles but didn't use them as all as I was afraid the mixture would be too dry. I also added 1/2 teaspoon of pepper and used a combination of cheddar and mozz cheese. I didn't use the butter either and made this all in one pot and didn't cook it in the oven. We all enjoyed the flavors in this.

 

[emmajaneway]

Great dish that everyone in the family loved, thanks, we will be making this one a lot :)

 

[Charlotte J]

Very yummy comfort food and it was easy to make! I used Rotini as that is what I had open. The chicken came from a roasted chicken I bought at the store, 12 ounces is about 2 cups. The carrot and onion I chopped fine. I did not cook them as I did not want to lose any flavor so I added these in at mixing time. The cream of soups were the Healthy Request brands. I could have made this even healthier by using skim milk, fat free or lite sour cream but did not want to lose all the flavor. I will make this one again! I adopted this chef for the *Spring PAC 2008* game