Chicken Noodle Casserole
Cook the egg noodles until they are al dente. Drain and set aside.
Mix together the cream of chicken soup, cream of celery soup, milk, onion, mixed vegetables, garlic powder, onion powder, salt, and pepper in a large bowl.
Stir in the chicken and cooked noodles.
Transfer to a prepared baking dish. Cover and bake on 350°F for 30 minutes, then uncover and bake for 5 to 10 more minutes.
Serve hot, and store leftovers in the refrigerator for up to 3 days.
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