Chicken Noodle Casserole

Chicken Noodle Casserole

Do you ever have those nights when it’s 5 or 5:30 and you notice the time and say ” AHHH, what are we having for dinner??” I do this far to much. My day time flies by way to fast when I have lots to get done. I had this very thought Monday night, so I racked my brain for ideas. I actually came to my very own blog to come up with an idea. I had remembered that I made Chicken Pot Pie not too long ago. My family loved that. The only thing was I didn’t have time for a pie. Actually I didn’t feel like making a pie, so I thought how about pasta. I could make the same filling I put in the Chicken Pot Pie, but leave the potatoes out. Then pour it over egg noodles and bake it. Genius!! It was genius. My family loved it. It was a hit for sure, so of course that means I have got to share it with you all. Hope you enjoy my Chicken Noodle Casserole.

3/4 c. sliced carrots

1/2 c. butter

2/3 c. diced onions

1 1/4 t. salt

1/2 t. pepper

1/4 t. Italian seasoning

1 t. garlic salt

1/2 c. flour

1/2 c. chicken broth

3 c. shredded chicken

1/3 c. green beans sliced in thirds

1/3 c. green peas

1/2 c. corn kernels

1 can of cream of chicken soup

2 cups of egg noodles

Cook your chicken ahead of time to make this meal quicker. If you forget to make it a head of time you can put it under the broiler while you prepare the rest. Put the water on to boil the egg noodles. Cook the noddles.  Meanwhile, toss carrots and onions in a pan with the butter to saute together until the carrots are tender. Add the corn, peas, beans, chicken, chicken broth, seasonings and cream of chicken soup to the pan. Stir well and cook on medium until boiling a little. Then stir in your cooked and drained egg noodles. Make sure all the noodles are covered with the sauce. Preheat oven to 350 degrees. Add casserole to a greased 9 inch casserole dish. Bake for 30 minutes.

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