Chicken Noodle Casserole
Difficulty: easy
Prep Time: Five Minutes
Total Time: More than 1 hour
2 cups egg noodles
2 cups cooked chicken, shredded
1 (10 oz) pkg frozen peas and carrots
1 (10 oz) pkg frozen corn
1 cup milk
1 can cream of chicken soup
1 can cream of mushroom soup
salt and pepper, to taste
1/2 tbsp dried minced onion
2 tbsp butter, melted
1/2 tsp garlic powder
2 cups cooked chicken, shredded
1 (10 oz) pkg frozen peas and carrots
1 (10 oz) pkg frozen corn
1 cup milk
1 can cream of chicken soup
1 can cream of mushroom soup
salt and pepper, to taste
1/2 tbsp dried minced onion
2 tbsp butter, melted
1/2 tsp garlic powder
Preheat oven to 350F. Spray a 9" x 13" baking dish with nonstick spray. Cook egg noodles according to package directions. Meanwhile, in a large bowl combine all remaining ingredients. Add cooked noodles to mixture. Gently stir to combine everything. Pour into prepared baking dish. Cover with foil. Bake 30 minutes or until heated through. Remove from oven and let stand 5 minutes before serving.
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