While we still have roughly 2 weeks until the official start of fall, the weather is already feeling the part. I go nuts for the fall season, so I am more than ready! Plus, that means I get in the mood for more warm and comforting meals!
While browsing the internet, I came upon a fabulous Chicken Noodle Casserole recipe from Life in the Lofthouse, so I had to tried it myself, while making a couple changes!
Chicken Noodle Casserole
You will need:
2 cups egg noodles, cooked
2 cups chicken, shredded
16 oz. package of frozen mixed veggies
1 cup milk
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 tablespoon dried onion
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Preheat oven to 350 Degrees Fahrenheit. You will need to cook the egg noodles accordingly. Spray a 9 x 13 baking dish.
In a large bowl mix together all ingredients. Add egg noodles and pour into baking dish. Cover with aluminum foil and bake for 30 minutes!
kathy downey says
As soon as i see the photo i just know this will be a meal my family will enjoy soon and yes Fall is moving in fast it was just 4 degrees here this am
Darlene W says
sound like a quick to the ready mid weekday meal
Tamra Phelps says
This reminds me of my childhood. My Mom used to make this (or a tuna noodle casserole) all the time!
kathy downey says
Did you find some of the noodles got a bit hard around the edges,i might have left mine a bit to long
Jonnie says
This looks so good and easy! I can’t wait to try it.
kathy downey says
My grandson loves this meal!