Ingredients
- 2 cups uncooked egg noodles
- 2 large chicken breasts- cooked & shredded about 2 cups of shredded chicken- leftovers are great for this or rotisserie chicken
- 1 15.25 oz can whole kernel corn - drained
- 1 15 oz can no salt sweet peas - drained
- 1 cup milk
- 1 22.6 oz can cream of chicken condensed soup
- 1 tbsp minced onions
- 1 tbsp granulated garlic
- 1/2 cup shredded colby jack cheese
- 1/4 cup bacon bits
- 1/2 cup french dried onions
Instructions
- Preheat oven to 350 degrees
- Spray 9x13 casserole dish with cooking spray- set aside
- Cook noodles to package directions (usually boil for 6-8 minutes) drain & place in a large bowl
- Add in cooked chicken, corn, peas, condensed soup, milk, minced onions, granulated garlic, cheese & bacon bits
- Fold to combine & transfer to prepared baking dish
- Top with french fried onions
- Bake 25-30 minutes or until bubbling & hot throughout
- **Note: per reader feedback I do not advise substituting the egg noodles with another kind, such as elbow macaroni. Those tend to soak up more of the moisture & leave the casserole dry.
This article and recipe adapted from this site