Ingredients
The following ingredients have 8 Servings
- 4 c. uncooked egg noodles
- 4 c. cubed cooked chicken
- 1 pkg. (16 oz. frozen peas and carrots)
- 2 c. milk
- 2 cans (10-3/4 oz. each condensed cream of celery soup, undiluted)
- 2 cans (10-3/4 oz. each condensed cream of chicken soup, undiluted)
- 1 c. chopped onion
- 2 tbsp. butter (melted)
- 1/2 tsp. salt
- 1/2 tsp. pepper
Instruction
- Cook noodles according to package directions.
- Meanwhile, in a large bowl, combine the remaining ingredients.
- Drain noodles; add to chicken mixture. Transfer to two greased 8-inch square baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.
