Chicken and Noodle Casserole

SUBMITTED BY: Charisa Fleming

"This is a great one-dish meal that's delicious and filling."

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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INGREDIENTS

2 boneless chicken breast halves, cooked and cubed
1 (16 ounce) package wide egg noodles
1 (15 ounce) can mixed vegetables
1 cup frozen broccoli
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of broccoli soup
1/4 teaspoon dried thyme
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup milk
2 cups shredded Colby cheese

READ REVIEWS (20)

DIRECTIONS

Cook noodles according to package directions. Drain.
In a 2 quart saucepan, mix cooked chicken, cream of potato soup, cream of broccoli soup, milk, mixed vegetables, broccoli, salt, pepper, and thyme. Cook over medium heat until broccoli is cooked. Mix with egg noodles. Spread into a greased 9 x 13 inch pan. Cover.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Cover with Colby cheese, and bake uncovered for an additional 15 minutes.

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REVIEWS

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Reviewed on Aug. 29, 2002 by MOLSON7

This was ok,it came out dry I thought there were too many noodles. My husband was not crazy about it. If I did make it again I would use 12oz. of pasta and mix in 1 cup of the cheese instead of putting it all on top.

13 users found this review helpful

Reviewed on Sep. 28, 2003 by DREGINEK

This is a good recipe and is really easy to make. I only used 12oz of noodles (16oz just sounded too much) and I mixed in sharp cheddar cheese instead of sprinkling it on top. YUM. I still think it needs another spice to liven it up a little but I'm not sure what. Regardless, I still make again and maybe in future, will try to find the spice it lacks.

8 users found this review helpful

Reviewed on Sep. 28, 2003 by DEBA3

We liked it. I added another can of cream of potato, because it seemed a little dry. My family would have prefered something other than the broccoli, so next time I will try more mixed vegetables. I thought it was very easy to make, because I usually do everything from scratch.

2 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 468

Total Fat: 17g
Cholesterol: 106mg
Sodium: 1142mg
Total Carbs: 53.4g
Dietary Fiber: 4.8g
Protein: 25.1g

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