Easy Weeknight Chicken Noodle Casserole

Recipe by MConcatelli
READY IN: 30mins


  • 16
    ounces egg noodles
  • 8
    ounces frozen mixed vegetables (carrots, corn, peas, green beans)
  • 2
    tablespoons margarine
  • 1
    (10 3/4 ounce) can condensed cream of chicken soup
  • 1
    (10 3/4 ounce) can condensed cream of mushroom soup
  • 1
    (8 ounce) can cooked chicken breasts (squeeze out excess liquid)
  • 1
    teaspoon minced onion flakes
  • 1
    teaspoon garlic powder
  • 14
    teaspoon dried thyme
  • 2
    tablespoons French-fried onions
  • salt and pepper


  • Preheat oven to 375 degrees.
  • Cook egg noodles and frozen vegetables according to directions on noodle bag.
  • In medium bowl, combine the two soups, chicken, onion flakes, garlic powder, and thyme. Add salt and pepper to your liking. Mix well.
  • When noodles and vegetables are done cooking, drain well and return to pot. Mix margarine into noodles.
  • Add soup mixture to pot with noodles. Mix well and pour into 2 quart round casserole.
  • Sprinkle with the fried onions. Put in oven, and bake for 20 minutes, or until fried onions turn golden.
  • {For a lower-fat meal, omit margarine and use low-fat soups.}
  • Enjoy!