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Favorite Creamy Chicken Casserole

“I created this when my husband was craving a dish his aunt used to make. It tastes and smells great and is now a staple.” Mari Warnke - Fremont, Wisconsin

10 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

4 cups uncooked egg noodles
4 cups cubed cooked chicken
1 package (16 ounces) frozen peas and carrots
2 cups milk
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup chopped onion
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

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-in. 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 or
until heated through.
To use frozen casserole: Thaw in the refrigerator overnight. Remove

2 of 2

Favorite Creamy Chicken Casserole (continued)

Directions (continued)

from the refrigerator 30 minutes before cooking. Cover and microwave
on high for 10-12 minutes or until heated through, stirring twice.
Yield: 2 casseroles (5 servings each).

Nutrition Facts: 1-1/3 cups equals 355 calories, 15 g fat (5 g saturated fat), 81 mg cholesterol, 1,106 mg sodium, 30 g carbohydrate, 3 g fiber, 24 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.