Healthified Chicken Noodle Casserole
An updated and healthified twist on a classic casserole that will fill your family up! Perfect for weeknight dinners. Chicken. Noodles. Veggies. Yum!
Ingredients:
• 2 C. Uncooked Egg Noodles
• 2 C. Cooked Chicken Breast, Shredded
• 10 Oz. Frozen Peas & Carrots, Thawed
• 10 Oz. Frozen Corn, Thawed
• 1 C. Reduced Fat Milk
• 1 (10.5 Oz.) Can Cream of Chicken
• 1 (10.5 Oz.) Can Cream of Mushroom
• 1/2 Tbsp. Dried Minced Onion
• 1/2 Tsp. Garlic Powder
• 1/2 Minced Garlic
• 1/2 Tsp. Salt-Free Seasoning Blend of Choice
• Salt & Pepper to Taste
Directions:
- Cook the egg noodles according to the package directions.
- Preheat the oven to 350 degrees F.
- While the noodles are cooking, mix together the 10 Oz. peas and carrots, 10 Oz. corn, 1 C. milk, 10 Oz. can cream of chicken, 10 Oz. can cream of mushroom, 1/2 Tsp. garlic powder, 1/2 Tsp. garlic, and 1/2 Tsp. seasoning together in a large bowl.
- Once the noodles are done, drain them and add them to the bowl to mix together along with the chicken and everything else.
- Transfer the mixture to a baking dish, cover with foil, and bake in the oven for about 30 minutes or until bubbling hot!
- Once done, remove from the oven and devide evenly among bowls to enjoy right away.