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Categories:Viewed: 50 - Published at: 9 years ago
Ingredients
- 4 cups uncooked egg noodles
- 4 cups cubed cooked chicken
- 1 (16 ounce) package frozen peas and carrots
- 2 cups milk
- 2 (10 3/4 ounce) cans condensed cream of celery soup, undiluted
- 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
- 1 cup chopped onion
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Method
- 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 the refrigerator overnight. Remove from the refrigerator 30 minutes before cooking. Cover and microwave on high for 10-12 minutes or until heated through, stirring twice.
