Chicken Noodle Casserole

This comforting pasta casserole is very reminiscent of chicken pot pie!

Hear me out, this tastes like chicken pot pie but without the pie part. If you’re me, that is the dream because I don’t like the pie part of pot pie. Of course, you get pasta too which is not part of pot pie, so basically this is a pot pie pasta sans pie crust! It’s an easy recipe and it could definitely feed a crowd. It definitely is a super comforting dish and just reminds me of Sunday dinners at my grandparents’ house when I was a kid.

What you need:

• 2 1/2 cups uncooked egg noodles

• 2 cups cooked shredded chicken

• 1 pkg. frozen peas and carrots, thawed

• 1 pkg. frozen corn, thawed

• 1 cup milk

• 1 can (10 oz) cream of chicken soup

• 1 can cream of mushroom soup

• Salt and pepper to taste

• 1/2 Tbsp. dried minced onion

• 2 Tbsp. melted butter

• 1/2 tsp. garlic powder

• 1/2 tsp. Italian seasoning

Directions:

1. Cook noodles according to package directions and drain.

2. While the pasta cooks, combine the remaining ingredients together in a large bowl.

3. Add cooked noodles and gently stir.

4. Pour into a lightly greased 9x13-inch baking dish and cover with foil.

5. Bake in a preheated 375 degree oven for 30 minutes or until heated through.

Recipe from Life in the Lofthouse