Chicken Noodle Casserole

Poultry

Cook Time: 55 minutes Servings: 7 servings Source:

Ingredients

Veggies:

olive oil

1 medium onion, diced in ½“ pieces

8 oz mushrooms, diced (or 1 can, drained & diced)

2 cups frozen mixed vegetables


7 cups egg noodles, 9 oz total

4 cups rotisserie chicken, chopped in ¾-1” pieces

1 cup whole milk

3 10.5 oz cans cream of chicken or mushroom soup

1 cup shredded cheddar

1 ½ tsp garlic powder

1 ½ tsp onion powder

black pepper

cooking spray

Directions

Preheat oven to 350F. Spray a baking dish with cooking spray.

Sauté the onion in oil, until it starts to turn translucent. If using fresh mushrooms, add them and sauté them for several minutes, until they soften. Otherwise, just add the canned mushrooms and stir for about a minute.

Stir in the frozen vegetables and cook them for a few minutes, to soften them up. Remove from the pan and set aside.

Bring a pot of salted water to boil. Add noodles and cook according to package directions, or until al dente, stirring occasionally.

Remove from the heat, drain the noodles and return them to the pan.

Stir in the rotisserie chicken, milk, soup, shredded cheddar, vegetables, garlic powder, onion powder, and pepper.

Pour the mixture into the baking dish and spead it evenly.

Cover with foil and bake until heated through, about 30 minutes.