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Chicken Noodle Casserole

Chicken Noodle Casserole


2 cups chicken breast or roast chicken

2 cups frozen mixed vegetables, corn, green beans, carrots and peas

4 tablespoons butter, unsalted

1 can of cream of mushroom soup

1 can of cream of chicken

1 cup heavy cream

1 cup parmesan cheese, freshly grated

½ teaspoon of salt

¼ teaspoon ground black pepper

2 teaspoons garlic powder

16 ounces egg noodles, cooked according to package directions, I used medium or large egg noodles

½ cup seasoned Italian breadcrumbs


Preheat the oven to 350*

Melt the butter in a large skillet and stir in the frozen vegetables, sauté until the vegetables are heated through

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