This is the kind of feedback our friends over at The Taylor House received for this recipe:
It is absolutely delicious! I didn’t add onions but used onion powder. I served it on top of a sliced biscuit and it was quite a hearty and comforting meal. Thank you for sharing, will definitely be making this recipe again. It is perfect for this cold, wintery weather we are getting!
INGREDIENTS
- 2 cups uncooked egg noodles
- 2 cups cubed cooked chicken
- 1 package {16oz.} frozen peas, carrots, beans and corn
- 1 cup milk
- 1 can Cream of Chicken Soup
- 1 Can Cream of Mushroom Soup
- 1/2 tsp. Salt
- 1/2 tsp. Pepper
- 1/2 cup Chopped onion
- 2 TBSP. Melted Butter
- 1/2 tsp. Garlic Salt
- 1/2 tsp. Italian Seasoning
Instructions:
Cook noodles according to instructions on the package.
Combine the remaining ingredients in a bowl.
Drain noodles; add to chicken mixture.
Transfer to greased 8 inch cake pan.
Cover and bake remaining casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.
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Quick Tip: Throw some breadcrumbs on top towards the end of baking for a crunchy bite!
Thanks to The Taylor House for this delicious belly-filling meal!
