Ingredients:

• 2 ½ cups uncooked egg noodles
• 2 cups cooked, shredded chicken
• 1 (10 oz) package frozen peas and carrots, thawed
• 1 (10 oz) package frozen corn, thawed
• 1 cup milk
• 1 (10 oz) can cream of chicken soup
• 1 (10 oz) can cream of mushroom soup
• Salt and pepper, to taste
• ½ tablespoon dried minced onion
• 2 tablespoons melted butter
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray.
2. Cook egg noodles according to package directions. Drain and set aside.
3. In a large bowl, combine shredded chicken, thawed vegetables, milk, both soups, minced onion, melted butter, garlic powder, Italian seasoning, salt, and pepper.
4. Add the cooked noodles to the mixture and gently stir to combine.
5. Pour everything into the prepared baking dish and cover with foil.
6. Bake for 30 minutes, or until heated through.
7. Remove from oven and let rest for 5 minutes before serving. Enjoy!

Tips:

• Use pre-cooked chicken to save time. Rotisserie chicken works great, or bake two chicken breasts at 375°F for about 30 minutes, then shred.
• Thaw frozen vegetables by leaving them out at room temperature for about 30 minutes before cooking.

Nutrition