Creamy Chicken Noodle Casserole
Yummy Creamy Chicken Noodle Casserole.
- 1 lb egg noodles
- 2-3 cups cooked chicken (cubed)
- 1 can cream of chicken soup
- 1 can condensed cream of mushroom soup
- 1 bag frozen peas and carrots
- 3/4 cup heavy cream
- 1 cup parmesan cheese (grated)
- 1 cup mozzarella cheese (grated)
- 1/3 cup seasoned Italian breadcrumbs
- 1 cup parmesan cheese ((for topping))
- 1 tsp garlic salt
- salt and pepper to taste
-
Preheat oven to 375º F.
-
Bring a large pot of salted water to boil and cook egg noodles according to packaging directions.
-
Drain and set aside.
-
In a large bowl, combine soups and heavy cream and stir together to mix.
-
Add frozen vegetables, cheeses, cubed chicken and egg noodles, and season with garlic salt and pepper.
-
Pour mixture into a large casserole dish.
-
Pour Italian bread crumbs and parmesan cheese on top.
-
Cover with tin foil.
-
Place baking dish in oven and bake for 30-35 minutes, or until vegetables are tender and sauce is bubbly.
-
Remove from oven and let cool 5 minutes.