Chicken Noodle Casserole


  • Egg Noodles – 2 cups uncooked
  • Shredded chicken – 3 breasts
  • Frozen vegetables – 1/2 kg
  • Milk – 1 cup
  • Cream of chicken soup – 1 can
  • Broccoli cheddar soup (or cream of something else) – 1 can
  • Onion powder – 1/2 tbsp
  • Garlic powder – 1/2 tsp
  • Spices to taste
    • Salt
    • Pepper
    • Oregano
  • Stuffing (optional)


  1. Either shred a rotisserie chicken, or boil chicken breasts for about 45 minutes and then shred (add chicken bouillon or spices to water for flavor)
  2. Preheat oven to 350 degrees F and spray a large baking dish with non-stick spray
  3. Cook two cups of egg noodles according to the package, drain, and set aside
  4. In a large bowl, combine all other ingredients then add noodles and chicken
  5. Pour into the baking dish and bake for 20 minutes
  6. While this is baking, make stuffing according to the package directions
  7. When 20 minutes is up, cover the casserole in stuffing and put in oven for an additional 10 minutes
  8. Let stand 5 minutes before serving

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