Easy Chicken and Noodle Casserole
Ingredients:
2 Cups of shredded Rotisserie Chicken (you can also use 2 cups of shredded cooked chicken breast)
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream (I used light)
1/4 cup chopped onion (optional)
1/2 cup chopped mushrooms (optional)
1 red bell pepper, chopped (optional)
1/2 cup of frozen peas
Salt and Pepper to Taste
16 ounces egg noodles, cooked (follow the cooking directions on the package)
Ingredients:
2 Cups of shredded Rotisserie Chicken (you can also use 2 cups of shredded cooked chicken breast)
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream (I used light)
1/4 cup chopped onion (optional)
1/2 cup chopped mushrooms (optional)
1 red bell pepper, chopped (optional)
1/2 cup of frozen peas
Salt and Pepper to Taste
16 ounces egg noodles, cooked (follow the cooking directions on the package)
Directions:
Preheat oven to 350 degrees.
Place your noodles and chicken in a 9×13 inch baking dish that has been sprayed with non-stick cooking spray.
Combine soup, sour cream, and veggies . Pour mixture over chicken and noodles. Add garlic salt, salt and pepper and mix well in your pan. Cover and bake for 30 minutes (or freeze for baking at another time).
Preheat oven to 350 degrees.
Place your noodles and chicken in a 9×13 inch baking dish that has been sprayed with non-stick cooking spray.
Combine soup, sour cream, and veggies . Pour mixture over chicken and noodles. Add garlic salt, salt and pepper and mix well in your pan. Cover and bake for 30 minutes (or freeze for baking at another time).
Makes 6 servings.
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