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!



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:
  1. Cook the egg noodles according to the package directions. 
  2. Preheat the oven to 350 degrees F. 
  3. 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. 
  4. Once the noodles are done, drain them and add them to the bowl to mix together along with the chicken and everything else. 
  5. Transfer the mixture to a baking dish, cover with foil, and bake in the oven for about 30 minutes or until bubbling hot! 
  6. Once done, remove from the oven and devide evenly among bowls to enjoy right away.