Eileen's Golden Chicken Noodle Casserole

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

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1 (12 ounce) package  wide egg noodles
• 2  teaspoons butter
• 3  chicken breast halves, cut in bite-sized pieces
• 1  tablespoon  oil
• 1  onion, finely chopped
• 1⁄2 red bell pepper, chopped
• 1  teaspoon garlic, minced
• 2  large carrots, cut in matchstick
• 1⁄2 cup  frozen peas
• 1 (4 ounce) can  sliced mushrooms, drained (optional)
• 1 (10 1/2ounce) can  condensed golden mushroom soup
• 1 (10 1/2ounce) can  cream of chicken soup
• 1 1⁄4 cups 1% low-fat milk
• 1⁄4 cup white wine
• 1⁄2 teaspoon onion powder
• 1⁄4 teaspoon salt
• 1  dash 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.