Creamy Chicken Casserole

Recipe by hungrykitten
READY IN: 1hr
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups uncooked egg noodles
  • 4
    cups cubed cooked chicken
  • 1
    (16 ounce) package frozen peas and carrots
  • 2
    cups milk
  • 2
    (10 3/4 ounce) cans condensed cream of celery soup, undiluted
  • 2
    (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
  • 1
    cup chopped onion
  • 2
    tablespoons butter, melted
  • 12
    teaspoon salt
  • 12
    teaspoon pepper
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DIRECTIONS

  • Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture.
  • Transfer to two greased 8 inch square baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350 degrees for 30 minutes. Uncover and bake 10-15 minutes longer or until heated through.
  • To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before cooking. Cover and microwave on high for 10-12 minutes or until heated through, stirring twice.
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