Description
A comforting and creamy chicken noodle casserole made with tender egg noodles, cooked chicken, and vegetables.
Ingredients
Scale
- 12 oz egg noodles
- 3 cups cooked shredded chicken
- 1 ½ cups frozen peas and carrots
- 1 can (10 oz) cream of chicken soup
- ¾ cup milk
- 2 tablespoons butter
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¾ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 tablespoon chopped parsley
Instructions
- Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add cream of chicken soup, milk, onion powder, garlic powder, salt, and pepper. Whisk until smooth and let simmer 3–5 minutes.
- Stir in the cooked shredded chicken, frozen peas, and carrots. Cook for 5 minutes until heated through and veggies are tender.
- Add cooked noodles to the skillet. Toss gently to coat all the noodles in the creamy mixture.
- Sprinkle in chopped parsley. Adjust seasoning to taste.
- Serve warm with additional parsley or shredded cheese if desired.
Notes
- This dish can be made ahead of time and baked just before serving.
- Feel free to substitute with other vegetables as desired.
- Adding cheese on top before baking can create a delicious crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg