Cooked - Chicken Noodle Casserole - New Recipe

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Chicken Noodle Casserole

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6.0

2 ½ cups uncooked egg noodles

2 cups cooked shredded chicken

1 package (10 ounces) frozen peas and carrots, thawed

1 package (10 ounces) frozen corn, thawed

1 cup milk

1 can (10 ounces) cream of chicken soup

1 can (10 ounces) cream of mushroom soup

Salt and pepper (to taste)

½ Tablespoon dried minced onion

2 Tablespoons melted butter

½ teaspoon garlic powder

½ teaspoon Italian seasoning

Preheat oven to 375° F. Spray a 9x13 inch baking dish with nonstick spray.
Boil egg noodles according to package directions. Drain water.
Meanwhile, 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. Cover with foil.
Bake 30 minutes or until heated through. Remove from oven and let stand 5 minutes before serving.

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