Oodles of Noodles, and Chicken Too!

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!



  • 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




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.





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!


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