Favorite Creamy Chicken Casserole Recipe
- 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
- 1. Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture.
- 2. Transfer to two greased 8-in. square baking dishes. Cover and bake 30 minutes. Uncover and bake 10-15 minutes longer or until heated through.
- 3. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and microwave on high for 10-12 minutes or until heated through and a thermometer inserted in center to read 165°, stirring twice. Yield: 2 casseroles (5 servings each).
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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.