Chicken Noodle Casserole

Chicken Noodle Casserole 2 cups uncooked egg noodles 2 cups cooked chicken, cut into bite sized pieces (we used rotisserie) 1/2 cup diced carrots 2 (10.4 ounce) can cream of chicken soup (or 1 can cream of chicken and 1 can cream of mushroom) 1 can corn, drained 1/2 tsp salt 1/2 tsp pepper 1/2 cup chopped onion 2 Tablespoons of butter 1/2 tsp garlic salt Dash of Italian seasoning Peas (optional) Preheat oven to 350*F In a dutch oven, or larger oven proof pot, cook noodles according to package directions. Drain noodles and return to empty pot. Add chicken, carrots, cream of chicken soup, corn, salt, pepper, onion, butter, garlic salt and Italian seasoning. Mix well. Place dutch oven into oven and cook for 30 minutes. {If you do not have a dutch oven, put mixture into a pie plate or casserole dish before baking} Serve immediately.