Eileen's Golden Chicken Noodle Casserole

Submitted by Puppies777

"The color is beautiful. It's a delicious way to increase the vegetable intake for your family."

 

• Ready In: 40mins
• Ingredients: 17
• Serves: 4

ingredients

• 340.19 g package wide egg noodles
• 9.85 ml butter
• 3 chicken breast halves, cut in bite-sized pieces
• 14.79 ml oil
• 1 onion, finely chopped
• 1 red bell pepper, chopped
• 4.92 ml garlic, minced
• 2 large carrots, cut in matchstick
• 118.29 ml frozen peas
• 113.39 g can sliced mushrooms, drained (optional)
• 297.66 g can condensed golden mushroom soup
• 297.66 g can cream of chicken soup
• 295.73 ml 1% low-fat milk
• 59.14 ml white wine
• 2.46 ml onion powder
• 1.23 ml salt
• 0.25 ml pepper

directions

1. Heat oil in large skillet. Sauté chicken for 3 - 4 minutes at medium-high heat.
2. Add garlic, onion, red pepper and carrots; sauté until chicken is no longer pink. Stir in both soups, peas, mushrooms and milk. Turn heat down; cover and simmer for 10 minutes.
3. Meanwhile cook noodles (remove from the water 2 minutes early); drain and toss with butter; set aside.
4. Add wine, onion powder, salt and pepper to the chicken and simmer uncovered for 5 minutes. Mix in noodles and heat through. Mixture should be moist and creamy.
5. * If you find that the casserole is a bit dry, add equal amounts of milk and water until moist. Start with ½ cup (¼ cup milk & ¼ cup water) mixture adding more if needed.
6. * The recipe can be made a day ahead and refrigerated EXCEPT for the noodles which can be quickly cooked and added to the chicken/soup mixture.
7. * When doubling the recipe, INSTEAD of one of the cans of Cream of Chicken soup use one can of Creamy Chicken Mushroom soup in it’s place.
8. * If using fresh mushrooms slice (or quarter) them and add when onion is sautéing.