Ingredients
- 1 can (10 1/2 ounces) condensed cream of mushroom soup
- 1 can (10 1/2 ounces) condensed cream of chicken soup
- 1/2 cup milk
- 5.64 ounces frozen carrots and peas (1 cup)
- 1/2 diced (4 ounces) yellow onion
- 2 stalks (4 ounces) celery, sliced thinly
- 1/2 whole (3 ounces) bell pepper, diced
- 1 tablespoon olive oil
- 12 ounces egg noodles (cooked and drained)
- 2 cups cubed (9 ounces) cooked chicken
- 1 cup cheddar cheese, shredded (for the top of casserole)
How to Make
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Step 1: Cook noodles according to package directions, drain and set aside.
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Step 2: Saute onion, bell pepper and celery in olive oil until soft.
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Step 3: Add cooked vegetables to noodles and mix in all of the ingredients except the cheese.
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Step 4: Place mixture into a greased 9x13 pan and sprinkle cheddar cheese over the top.
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Step 5: Bake in a 350 degree oven for 30 minutes.
We hope you enjoy this recipe!
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