Easy Chicken Noodle Casserole Recipe
Using pantry ingredients, this simple pasta dish is filled with tender noodles and a creamy sauce. It will soon become one of your favorite comfort food recipes!
Ingredients
- 3 cups cooked chicken (diced)
- 12 ounces egg noodles (cooked to al dente)
- 2 cups cheddar cheese (shredded)
- 21 ounces Campbells cream of chicken soup (2 cans (undiluted) )
- 1 cup frozen peas and carrots
- 1 tablespoon ranch seasoning mix
- 12 ounces evaporated milk
- 1 cup french fried onions
- 3/4 cup pasta water
Directions
- 1
Preheat the oven to 350 degrees. Coat a 9x13 casserole dish with non-stick spray, set aside.
- 2
Cook the egg noodles in a large pot of well salted water to al dente. Drain well, set aside.
- 3
In a large bowl mix the canned soup, evaporated milk, pasta water and ranch dressing. Whisk until smooth.
- 4
Add the cooked noodles, half the shredded cheese, cubed chicken and frozen vegetables and mix well with the creamy sauce. Pour into the prepared baking dish.
- 5
Top with the remaining cheese and the fried onions.
- 6
Cover with aluminum foill and place in the preheated oven. Bake for 30 minutes, or until hot and bubbly!