If you take the flavor and goodness of chicken noodle soup and put it into a casserole, you get Chicken Noodle Soup Casserole. An easy and great alternative to chicken noodle soup.
Chicken Noodle Soup Casserole
Ingredients:
- 3 cups egg noodles
- 2 cups cubed cooked chicken
- 16 ounces frozen peas, carrots, green beans and corn
- 1 cup milk
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1/2 teaspoon black pepper
- 1/2 cup chopped yellow onion
- 2 tablespoon unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
Directions:
- Cook noodles according to package directions and drain.
- Preheat oven to 350º F. Spray a round baking dish with cooking spray and set aside.
- While noodles are cooking, in a large bowl, combine the chicken, frozen vegetables, milk, both soups, black pepper, onion, melted butter, garlic powder and Italian seasoning.
- When noodles are cooked and drained add to the chicken mixture and mix. Transfer mixture to prepared baking dish and cover.
- Bake covered for 30 minutes.
- Uncover dish and bake for an additional 10-15 minutes or until the casserole is heated through.
Notes:
I used my Homemade Cream of Mushroom Soup and Homemade Cream of Chicken Soup to help reduce the amount of sodium in this casserole.
Serves: 6
Calories: 486
Total Fat: 18.3g
Saturated: 9.9g
Polyunsaturated: 0.5g
Monounsaturated: 1.6g
Trans: 0g
Cholesterol: 108.8mg
Sodium: 275.6mg
Potassium: 415.4mg
Total Carbs: 44.8g
Dietary Fiber: 4.4g
Sugars: g
Protein: 7.7g
Vitamin A: 17.2%
Vitamin C: 40.4%
Calcium: 13.4%
Iron: 16.4%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from The Taylor House.
