Ingredients
Scale
- 12 ounces egg noodles, uncooked
- 4 cups chopped cooked chicken
- 2 (10 ounce) cans cream of chicken soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 2 cups frozen peas and carrots or frozen mixed vegetables
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons chopped parsley
- Cooking spray
Instructions
- Preheat the oven to 350°F. Coat a 9×13-inch pan with cooking spray.
- Cook the egg noodles according to package directions.
- In a large bowl, combine the noodles, chicken, soup, milk, cheese, peas and carrots, garlic powder, onion powder, salt, and pepper.
- Place the noodle mixture in the prepared dish and cover with foil. Bake for 30 minutes or until heated through. Sprinkle with parsley and serve.
Notes
- Can be made ahead of time and refrigerated before baking.
- Ensure noodles are slightly undercooked to prevent mushiness.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg