Easy Chicken Noodle Casserole

Submitted by iewe7726

"Easy to throw together, and easy to lower the fat content. Substitute low fat cream of mushroom soup and use skim milk. Voila, lower fat :)"

 

• Ready In: 40mins
• Ingredients: 6
• Serves: 6

ingredients

• 4 cups egg noodles, cooked and drained
• 2 (10 3/4 ounce) cans cream of mushroom soup
• 1⁄4 cup milk
• 6 ounces chicken breasts, cooked and chopped
• 1 (14 1/2 ounce) can tomatoes
• 10 ounces frozen mixed vegetables

directions

1. Combine all ingredients and place in a 9x13 baking dish.
2. Bake at 350 degrees for 30 minutes.
3. Substitution ideas: To kick it up a little, try using Rotel tomatoes in place of regular.

Reviews

[Angela C.]

This is one of my favorite go to recipes. So easy and cheap and great leftovers for lunch! I skipped the tomatoes and added celery. It's like a meat pie without the crust!

 

[Cindy M.]

This was probably one of the worst recipes I have ever followed. We forced ourselves to eat half and tossed the rest in the garbage. I wanted to make something quick, and should have listened to my head when I read the ingredients, that don't mix well together. I called in the pile of muck.

 

[Jazze22]

This is really good. It was a bit bland but I think I will use rotel tomatoes the next time. Thanks for the recipe.

 

[Chef Stiles]

This was really easy and taste great thanks for a great recipe

 

[Charlotte J]

YUM! This was so easy and so good, I was glad that 4-H Mom recommended it. I used 2 cups of rotisserie chicken that I had in the freezer, fat free soup and Rotel tomatoes when I made this for lunch today. Baked it in a 10x7 Stoneware baking dish at 400 degrees for 45 minutes and it came out piping hot. Made for I Recommend Tag Game 2010