There is something so comforting about the word “casserole” and it seems like it can make just about anything better. It may take some time to cook the dish in the oven, but a casserole typically has minimal preparation time beforehand, which makes the wait worthwhile.
Now the title is “Chicken Noodle Casserole for Two-Ish” because it actually makes about three servings. But it is easier to have a recipe where you use the entire bag of frozen veggies instead of leaving about a third of it unused.
Just note that this recipe calls for pre-cooked and shredded chicken, so you may need to plan ahead. I typically like to plan out a few different recipes for the week that call for shredded chicken, so I can make it all in one batch and have it ready and prepared for other recipes that I have planned. This casserole recipe is one that can be done in three quick, easy steps. Prepare, pour, and bake! And it is all in one dish which makes it so rewarding.
Step #1: PREPARE
Step #2: POUR
Step #3: BAKE
Chicken Noodle Casserole for Two-Ish
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time# 45 minutes
INGREDIENTS:
1 cup uncooked noodles
1 cup of cooked, shredded chicken
1 (12 ounce) bag of frozen corn, green beans, carrots, and peas
1 (10 ounce) can of cream of chicken
1/2 cup milk
1 tbsp melted butter
1/4 teaspoon Italian seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Salt and pepper
DIRECTIONS:
Preheat your oven to 350 degrees. Grease an 8x8 baking dish with non-stick spray.
Boil egg noodles until tender, and drain water.
In the meantime, combine all the other ingredients in a medium bowl. Add cooked egg noodles and mix well. Pour into prepared baking dish, and cover with aluminum foil.
Bake for 25-30 minutes, or until casserole is heated through.
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