Ingredients:

• 2 ½ cups uncooked egg noodles
• 2 cups cooked, shredded chicken
• 1 (10-ounce) package frozen peas and carrots, thawed
• 1 (10-ounce) package frozen corn, thawed
• 1 cup milk
• 1 (10-ounce) can cream of chicken soup
• 1 (10-ounce) can cream of mushroom soup
• Salt and pepper to taste
• ½ tablespoon dried minced onion
• 2 tablespoons melted butter
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning

Instructions:

1. Preheat the Oven:
   • Preheat the oven to 375°F.
   • Lightly grease a 9×13-inch baking dish with nonstick spray.
2. Cook the Egg Noodles:
   • Cook the egg noodles according to the package instructions.
   • Drain the water and set the noodles aside.
3. Prepare the Mixture:
   • In a large bowl, combine the shredded chicken, thawed peas and carrots, thawed corn, milk, both cans of soup, minced onion, melted butter, garlic powder, and Italian seasoning.
   • Season with salt and pepper to taste. Stir until well combined.
4. Combine with Noodles:
   • Add the cooked egg noodles to the mixture and stir gently to combine everything evenly.
5. Transfer to Baking Dish:
   • Transfer the mixture into the prepared baking dish and cover with aluminum foil.
6. Bake the Casserole:
   • Bake for 30 minutes, or until the casserole is heated through.
   • Remove from the oven and let it sit for 5 minutes before serving.
   • Enjoy!

Notes:

• Make sure to use pre-cooked chicken. A rotisserie chicken works great, or you can bake two chicken breasts for 30 minutes and shred them.
• For frozen veggies, simply leave them out on the counter for about 30 minutes to thaw before using.

Nutrition:

Calories: 374 kcal | Carbs: 49g | Protein: 23g | Fat: 11g