Chicken Noodle Casserole with chicken, veggies and pasta in a delicious creamy sauce. This baked chicken noodle casserole will be on the dinner menu rotation all year long!
CHICKEN NOODLE CASSEROLE
- 3 cups egg noodles
- 2 cups cooked shredded chicken
- 1/2 cup diced onion
- 1 teaspoon minced garlic
- 2 cups frozen peas and carrots
- 1 package frozen corn
- 1 cup milk
- 2 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 teaspoon fresh thyme
- salt and pepper to taste
- 1 teaspoon Italian seasoning
- 4 Tablespoons melted butter
- 1 cup breadcrumbs
- ½ cup shredded cheddar cheese optional
- Preheat oven to 375F. Melt 1 tablespoon butter in a medium-sized saucepan over medium heat and add diced onion, garlic salt, black pepper. Saute 5 minutes, until the onion is softened and fragrant.
- Cook the noodles according to the package directions, then drain well.
- in a large bowl combine all the other remaining ingredients. Add cooked noodles to mixture. Gently stir to combine everything. Pour into prepared baking dish.
- In a small bowl, mix the cheddar cheese, breadcrumbs, and melted butter. Sprinkle the mixture over the casserole.
- Bake for 30 minutes, or until bubbly and the top has browned enjoy.
