Chicken Noodle Casserole

Name: Chicken Noodle Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6-8
Cuisine: American
Ingredients: 3 chicken breast halves, skinless and boneless; 1 bag frozen mixed vegetables; 1 box pasta shells; 1 can(s) cream of chicken soup; 1 can(s) cream of celery soup; 2 can(s) milk; 1-2 Tbsp olive oil; salt and pepper to taste

By Marianne Gleason
@Mern

I had some leftover chicken breast that I had baked and wanted to use them up in a casserole somehow. Using just some things I had on hand, I came up with this recipe. (Sorry about the blurry picture and the half eaten casserole, almost forgot to get a pic)

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

6-8

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

3

chicken breast halves, skinless and boneless
1

bag frozen mixed vegetables
1 box

pasta shells
1 can(s)

cream of chicken soup
1 can(s)

cream of celery soup
2 can(s)

milk
1-2 Tbsp

olive oil
·

salt and pepper to taste
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How to Make Chicken Noodle Casserole

Step-by-Step

I used leftover baked chicken breasts diced into cubes. You could also use a rotisserie chicken, some canned chicken, any chicken or turkey you have on hand.

Cook the pasta according to package directions and drain and put back into the pot you boiled it in.

While the pasta is cooking, in a skillet, heat the olive oil. Saute the chicken with a little diced onion. Add the bag of vegetables to the skillet and saute 3-4 minutes.

Add the chicken and vegetables to the pasta. Add both cans of soup and the 2 cans of milk. Mix well and pour into 13x9 casserole. Bake at 350 for 30 minutes or until hot.

I added some homemade breadcrumbs and cheddar cheese to the top of mine. I imagine you could add just some parmesean cheese to the top or even crushed potato chips, whatever you have on hand.

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