Cheap Chicken Noodle Casserole

A mixture of chicken, soup, milk, peas and carrots baked with egg noodles, cheese and bread. My husband hates tuna, so I improvised my mom's tuna casserole recipe. Both he and my brother-in-law love it!

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 463 Calories

Ingredients

• 1 ¼ cups milk
• salt and pepper to taste
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 tablespoon minced onion
• 1 teaspoon chili powder
• 4 slices Monterey Jack cheese
• 1 (8 ounce) package egg noodles, cooked
• 2 skinless, boneless chicken breast halves - cut into cubes
• 1 (14.5 ounce) can peas and carrots, drained
• paprika to taste
• 4 slices soft white bread, cubed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spread cooked egg noodles in a 9x13 inch baking dish and set aside.

Step 2

In a large skillet over medium high heat, saute cubed chicken meat with onion for about 7 to 10 minutes, or until chicken is cooked through and no longer pink inside. Add the soup, milk, peas and carrots and stir together. Season with salt and pepper, paprika and chili powder to taste. Stir until just bubbly and remove from heat.

Step 3

Stir chicken mixture into noodles in baking dish until well combined; top with cheese slices, then bread cubes.

Step 4

Bake at 350 degrees F (175 degrees C) for about 30 minutes or until bread is toasted; serve hot.