16ouncescooked chickenabout 4 cups (rotisserie chicken works well)
15ouncesfrozen mixed vegetablesthawed
Instructions
Preheat the oven to 350°F, and lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil, and cook the egg noodles until they are al dente. Drain and set aside.
8 ounces wide egg noodles
While the noodles cook, mix together the cream of chicken soup, cheddar cheese soup, milk, onion, garlic powder, onion powder, salt, and pepper in a large bowl.
10 ½ ounces cream of chicken soup, 10 ½ ounces cheddar cheese soup, 3 cups whole milk, 1 cup white onion, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Stir in the chicken, mixed vegetables and cooked noodles.
Pour everything into the prepared baking dish. Cover and bake for 30 minutes, then uncover and bake for 5 to 10 more minutes.
Serve warm with your favorite side dish.
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Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.25 cups of chicken casserole. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.