Description
A mixture of chicken, soup, milk, peas and carrots baked with egg noodles, cheese and bread. My husband hates tuna, so I improvised my mom’s tuna casserole recipe. Both he and my brother-in-law love it!
Ingredients
- 1 (8 ounce) package egg noodles, cooked
- 2 skinless, boneless chicken breast halves – cut into cubes
- 1 tablespoon minced onion
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 ¼ cups milk
- 1 (14.5 ounce) can peas and carrots, drained
- salt and pepper to taste
- paprika to taste
- 1 teaspoon chili powder
- 4 slices Monterey Jack cheese
- 4 slices soft white bread, cubed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spread cooked egg noodles in a 9×13 inch baking dish and set aside.
- In a large skillet over medium high heat
- saute cubed chicken meat with onion for about 7 to 10 minutes
- or until chicken is cooked through and no longer pink inside. Add the soup
- milk
- peas and carrots and stir together. Season with salt and pepper
- paprika and chili powder to taste. Stir until just bubbly and remove from heat.
- Stir chicken mixture into noodles in baking dish until well combined; top with cheese slices
- then bread cubes.
- Bake at 350 degrees F (175 degrees C) for about 30 minutes or until bread is toasted; serve hot.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 4