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Add a photoThis creamy, soul-satisfying casserole is the perfect way to use leftover chicken!
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Ingredientes
- 2 cups uncooked egg noodles
- 2 cups cubed, cooked chicken
- 1 (8 oz.) pkg. frozen peas and carrots
- 1 cup milk
- 1 (10 ¾ oz.) can cream of chicken soup
- 1 (10 ¾ oz.) can cream of celery soup
- ½ cup chopped onion
- 1 tbsp. butter
- ¼ tsp. salt
- ¼ tsp. pepper
Direcciones
- Cook noodles according to package directions.
- While noodles are cooking, combine the remaining ingredients in large bowl.
- Drain cooked noodles and add to chicken mixture, stirring gently to combine.
- Preheat oven to 350°F; spray an 8-inch baking dish with cooking spray. Pour chicken mixture into prepared baking dish; cover with foil and bake at 350°F for 30 minutes.
- Uncover and bake an additional 10-15 minutes or until casserole is heated through.
- Note: A great use for leftover chicken! This recipe is easily doubled and freezes well baked or unbaked. To use frozen casserole: thaw in the refrigerator overnight. Remove from the fridge 30 minutes before cooking. If casserole was baked and frozen, reheat by covering and microwave 10-12 minutes until heated through, stirring twice. If casserole was frozen unbaked, follow baking directions in recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 391g | |
| Recipe makes 4 servings | |
| Calories 483 | |
| Calories from Fat 231 | 48% |
| Total Fat 25.87g | 32% |
| Saturated Fat 8.78g | 35% |
| Trans Fat 0.01g | |
| Cholesterol 105mg | 35% |
| Sodium 1334mg | 56% |
| Potassium 513mg | 15% |
| Total Carbs 36.61g | 10% |
| Dietary Fiber 4.0g | 13% |
| Sugars 8.61g | 6% |
| Protein 25.64g | 41% |
