Hold the Phone.. This Casserole is Calling my Name

If you are making this to put in the freezer, get it ready but don’t bake. Go ahead and put i tin the freezer with a note that says to take it out the evening before you want to fix it an thaw in the refrigerator. When you are ready to bake it put in preheated 350 degree oven for 30 -45 minutes until brown, bubbly, and heated all the way through.

 

CHICKEN NOODLE CASSEROLE

INGREDIENTS

• 2 cups uncooked egg noodles
• 2 large chicken breasts- cooked & shredded (about 2 cups of shredded chicken- leftovers are great for this or rotisserie chicken)
• 1 (15.25 oz) can whole kernel corn – drained
• 1 (15 oz) can sweet peas – drained
• 1 cup milk
• 1 (22.6 oz) can cream of chicken condensed soup
• 1 tbsp minced onions
• 1 tbsp granulated garlic
• ½ cup shredded colby jack cheese
• ¼ cup bacon bits
• ½ cup french dried onions

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Spray 9×13 casserole dish with cooking spray- set aside
   Cook noodles to package directions (usually boil for 6-8 minutes) drain & place in a large bowl.
3. Add in cooked chicken, corn, peas, condensed soup, milk, minced onions, granulated garlic, cheese & bacon bits.
4. Fold to combine & transfer to prepared baking dish
5. Top with french fried onions
6. Bake 25-30 minutes or until bubbling & hot throughout

Quick Tip: Do not substitute the egg noodles with another kind, such as elbow macaroni. Those tend to soak up more of the moisture & leave the casserole dry.

Photo and Recipe courtesy of Gina at Kleinwoth & Co.