Chicken Noodle Casserole
Chicken Noodle Casserole is one of my favorite pantry meals. It uses mostly canned or frozen goods that I always have in my pantry at home.
Servings: 4 servings
Ingredients
- 12 ounces egg noodles
- 10 oz can cream of chicken soup
- 10 oz can cream of mushroom soup
- ½ cup sour cream (use light sour cream for less fat)
- ¾ cup milk
- 12 oz can of chicken drained (or use any cooked shredded chicken)
- 1 cup shredded cheddar cheese
- ½ yellow onion, diced
- 1 cup frozen mixed vegetables
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- ½ tsp dried thyme
- ½ tsp onion powder
Instructions
- Preheat oven to 350℉.
- Grease a 9x13 baking dish with non-stick spray.
- To a large pot of boiling water add the noodles and cook according to the package instructions. Strain and set aside.
- To a large bowl, add both cans of soup, sour cream, milk, chicken, 1/3 cup of the cheese, onion, mixed vegetables, and seasonings, and stir well. Stir in the cooked egg noodles.
- Pour into the baking dish and sprinkle with the remaining cheese. Bake for 28-30 minutes or until cheese is melted and bubbly. Enjoy!
Video
Notes
- Assemble ahead and refrigerate up to 24 hours before baking.
- Freeze before or after baking up to 2 months.
- Swap veggies based on what you have in the freezer.
Nutrition
Calories: 828kcal | Carbohydrates: 82g | Protein: 49g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 174mg | Sodium: 2243mg | Potassium: 715mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3181IU | Vitamin C: 6mg | Calcium: 357mg | Iron: 5mg
