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