Chicken Noodle Soup Bake

Recipe by catercow
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 16
    ounces egg noodles
  • 1
    (10 ounce) bag frozen peas
  • 2
    cups carrots, sliced
  • 0.5
    (1 1/3 ounce) envelope pesto sauce mix
  • 1
    tablespoon chives
  • 2
    cups cooked chicken, cubed
  • 2
    tablespoons parsley
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DIRECTIONS

  • Preheat oven to 375 degrees F--cook egg noodles according to directions. When done, place in greased 2 qt baking dish.
  • Cook peas and carrots in boiling water for 3 minutes--drain.
  • Prepare half of the Pesto sauce mix.
  • Add peas, carrots, and chicken to sauce and stir.
  • Spoon over noodles, sprinkle with chives and parsley and bake 15 minutes.
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