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
- Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture.
- 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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