Chicken Noodle Casserole Freezer Meal Food

CHICKEN NOODLE CASSEROLE FREEZER MEAL

Chicken Noodle Casserole Freezer Meal image

this is a great meal to cook up and freeze for later

Provided by Patsy Fowler @hellchell1

Categories Chicken

Number Of Ingredients 4

Ingredients

1 package(s) egg noodles
1 pound(s) ground chicken or turkey
1 can(s) (14 oz) corn
1 can(s) cream of mushroom soup

Steps:

Cook egg noodles according to instructions. Drain.
Meanwhile, brown turkey in a skillet until brown and fully cooked. Drain any grease.
In a bowl, combine all ingredients, and then turn into a freezer container.
Freeze (may want to allow it to come down to room temperature before placing in freezer.
On cooking day, thaw completely in fridge (take it out the night before or morning of).
In a preheated 350 oven cook for 30-45 minutes or until bubbly and completely hot throughout.

CHICKEN NOODLE CASSEROLE

Chicken Noodle Casserole image

Packed with flavorful chicken and veggies, this creamy Chicken Noodle Casserole is a quick and easy family dinner that everyone will love!

Provided by Aubrey

Categories Main Dish

Time 1h

Number Of Ingredients 13

Ingredients

10 ounces egg noodles
1 tablespoon olive oil
1 small yellow onion (peeled and diced)
2 cloves garlic (minced)
12 ounces frozen mixed vegetables (thawed (1 bag))
10 ounces cream of chicken soup
10 ounces cream of mushroom soup
1 cup milk
1/2 cup low-sodium chicken broth
2 cups cooked chicken (chopped)
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh parsley (chopped, for garnish)

Steps:

Preheat oven to 350 degrees F. Coat the inside of a 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
Bring a large pot of water to a boil. Cook the egg noodles for 8 minutes. Drain and set aside. (The egg noodles will be slightly undercooked. They will finish cooking in the oven.)
While the noodles cook, place a skillet over medium heat. Add olive oil. Once the oil is hot, add onions and cook until soft and translucent. Add garlic and cook for 30 seconds until fragrant.
Add both cans of soup, the milk, and chicken broth to a large mixing bowl. Whisk until combined and smooth.
onions, garlic, chicken, vegetables, salt, and pepper to the soup mixture. Stir to combine.
Pour into the prepared baking dish and spread into an even layer.
Bake for 25 minutes until the casserole is bubbling and the top is starting to turn golden.
Remove from the oven and sprinkle chopped parsley over the top. Serve warm.

Nutrition Facts : Calories 344 kcal, Carbohydrate 51 g, Protein 14 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 50 mg, Sodium 921 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

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