Chicken and Noodle Casserole

Bake up a comforting blend of chicken and vegetables in a flavorful sauce of cream of potato and cream of broccoli soups enriched with milk and a dash of dried thyme. Toss with tender egg noodles, cover with Colby cheese and finish in the oven.

• Calories: 464 Calories

Ingredients

• ½ cup milk
• 1 teaspoon salt
• 2 cups shredded Colby cheese
• 1 teaspoon ground black pepper
• 1 (10.75 ounce) can condensed cream of potato soup
• 1 (15 ounce) can mixed vegetables
• ¼ teaspoon dried thyme
• 2 boneless chicken breast halves, cooked and cubed
• 1 (16 ounce) package wide egg noodles
• 1 cup frozen broccoli
• 1 (10.75 ounce) can condensed cream of broccoli soup

Recipe Instructions

Step 1

Cook noodles according to package directions. Drain.

Step 2

In a 2 quart saucepan, mix cooked chicken, cream of potato soup, cream of broccoli soup, milk, mixed vegetables, broccoli, salt, pepper, and thyme. Cook over medium heat until broccoli is cooked. Mix with egg noodles. Spread into a greased 9 x 13 inch pan. Cover.

Step 3

Bake at 350 degrees F (175 degrees C) for 20 minutes. Cover with Colby cheese, and bake uncovered for an additional 15 minutes.