This is a print preview of "Creamy Chicken Noodle Casserole" recipe.

Creamy Chicken Noodle Casserole Recipe
by Penny Hawkins

Creamy Chicken Noodle Casserole

This creamy, soul-satisfying casserole is the perfect way to use leftover chicken!

Rating: 4/5
Avg. 4/5 1 vote
  United States American
  Servings: 4

Ingredients

  • 2 cups uncooked egg noodles
  • 2 cups cubed, cooked chicken
  • 1 (8 oz.) pkg. frozen peas and carrots
  • 1 cup milk
  • 1 (10 ¾ oz.) can cream of chicken soup
  • 1 (10 ¾ oz.) can cream of celery soup
  • ½ cup chopped onion
  • 1 tbsp. butter
  • ¼ tsp. salt
  • ¼ tsp. pepper

Directions

  1. Cook noodles according to package directions.
  2. While noodles are cooking, combine the remaining ingredients in large bowl.
  3. Drain cooked noodles and add to chicken mixture, stirring gently to combine.
  4. Preheat oven to 350°F; spray an 8-inch baking dish with cooking spray. Pour chicken mixture into prepared baking dish; cover with foil and bake at 350°F for 30 minutes.
  5. Uncover and bake an additional 10-15 minutes or until casserole is heated through.
  6. Note: A great use for leftover chicken! This recipe is easily doubled and freezes well baked or unbaked. To use frozen casserole: thaw in the refrigerator overnight. Remove from the fridge 30 minutes before cooking. If casserole was baked and frozen, reheat by covering and microwave 10-12 minutes until heated through, stirring twice. If casserole was frozen unbaked, follow baking directions in recipe.