Creamy Chicken Casserole

This is an easy recipe.  I got it from Taste of Home, Fall Freezer Meals, October 27, 2010.  I love how it makes two so I can freeze one.  It helps a lot on those busy nights where you just don’t want to cook.  Yet for some reason the people in your home want to eat!  😉
Creamy Chicken Casserole  Yield: 2 Casseroles (5 servings each)
4 cups uncooked egg noodles
4 cups of cubed cooked chicken
1 package (16 ounces) frozen peas and carrots
2 cups milk
2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup chopped onion
2 tablespoons melted butter
1/2 teaspoon salt
1/2 teaspoon pepper
  1. Cook noodles according to package directions.  Meanwhile, in a large bowl, combine the remaining ingredients.  Drain noodles; add to chicken mixture.
  2. Transfer to two greased 8 inch square baking dishes.  Cover and freeze one casserole for up to 3 months.  Cover and bake remaining casserole at 350 degrees for 30 minutes.  Uncover and bake 10-15 minutes longer or until heated through.
To Use Frozen Casserole:  Thaw in refrigerator overnight.  Remove from refrigerator 30 minutes before cooking.  Cover and microwave on high for 10-12 minutes or until heated through, stirring twice.
Notes:  Make sure you use a microwave safe pan!!  I used the disposable pans before reading the reheating directions.  Not a big deal I just threw it in the oven and baked it.  Instead of the frozen peas and carrots I have used frozen mixed vegetables.  Good either way.
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