4 cups uncooked egg noodles
4 cups cubed cooked chicken
1 pkg (16 oz) frozen peas and carrots
2 cups milk
2 cans condensed cream of celery soup, undiluted
2 cans condensed cream of chicken soup, undiluted
1 cup chopped onion (I did not use that full amount!)
2 tbsp butter, melted
1/2 tsp salt
1/2 tsp pepper (I did not use this full amount either)
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 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.
To use a frozen casserole: Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before cooking. Cover and microwave on high for 10-12 minutes in microwave-safe dish, or until heated through, stirring twice. Or cover and bake casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.
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