We’ve got just over two months of school left this year and I have to say… I’m chomping at the bit to get through with it. I’m in survival mode at this point to get through it and into the footloose and fancy-free days of Summer. However, I’m going to enjoy the tepid Spring weather and getting to use my stove while I still can.
With all of that in mind, now is the perfect time for easy-peasy weeknight dinners. And what’s more easy than a casserole? Or chicken noodle anything? This chicken noodle casserole is an ode to those classic casseroles that most of us grew up with and yet don’t see around anymore. I honestly… have no idea why either. Casseroles are the best.
The hardest part about this casserole is probably cooking the noodles. And, no. I’m not even joking about that. I used some leftover chicken, cooked the noodles, and tossed everything together for a quick bake in the oven. Yep. That’s really all there is to it.
I used organic reduced fat cans of ‘cream of’ soups here to save on calories and guilt. The reduced fat milk is a good swap too! Other than that. This casserole speaks for itself. Lots of veggies. Rather guilt-free. And super easy to make.
If you want to make this ahead of time, simple do just that. All except the baking part. Just mix the casserole up, cover and place in the fridge until you’re ready to heat and eat!
This casserole makes for good leftovers too. Again, just reheat and eat to enjoy once more.
TheSkinnyFork.com An updated and healthified twist on a classic casserole that will fill your family up! Perfect for weeknight dinners. Chicken. Noodles. Veggies. Yum! Prep Time: 10 Minutes • Cook Time: 30 Minutes
Servings: 8 • Serving Size: About 1 Cup • Calories: 206 • Fat: 6 g • Saturated Fat: 2 g • Carb: 23 g • Fiber: 2 g • Protein: 16 g • Sugar: 3 g • Sodium: 542 mg
• 2 C. Uncooked Egg Noodles
• 2 C. Cooked Chicken Breast, Shredded
• 10 Oz. Frozen Peas & Carrots, Thawed
• 10 Oz. Frozen Corn, Thawed
• 1 C. Reduced Fat Milk
• 1 (10.5 Oz.) Can Cream of Chicken
• 1 (10.5 Oz.) Can Cream of Mushroom
• 1/2 Tbsp. Dried Minced Onion
• 1/2 Tsp. Garlic Powder
• 1/2 Minced Garlic
• 1/2 Tsp. Salt-Free Seasoning Blend of Choice
• Salt & Pepper to Taste Directions:
Cook the egg noodles according to the package directions.
Preheat the oven to 350 degrees F.
While the noodles are cooking, mix together the 10 Oz. peas and carrots, 10 Oz. corn, 1 C. milk, 10 Oz. can cream of chicken, 10 Oz. can cream of mushroom, 1/2 Tsp. garlic powder, 1/2 Tsp. garlic, and 1/2 Tsp. seasoning together in a large bowl.
Once the noodles are done, drain them and add them to the bowl to mix together along with the chicken and everything else.
Transfer the mixture to a baking dish, cover with foil, and bake in the oven for about 30 minutes or until bubbling hot!
Once done, remove from the oven and devide evenly among bowls to enjoy right away.
Step-by-Step Photos:
Nutritional Claims: Sugar Conscious • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free
