Description
A comforting and creamy chicken noodle casserole using leftover chicken and frozen vegetables, perfect for a quick weeknight meal.
Ingredients
Scale
- 2 cups leftover cooked chicken, shredded
- 1 cup egg noodles
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium heat until it shimmers.
- Add frozen mixed vegetables and cook for about 5 minutes until tender.
- Stir in shredded chicken, cream of chicken soup, broth, garlic powder, onion powder, salt, and pepper.
- Bring the mixture to a simmer while stirring occasionally for about 5 minutes.
- Add in the egg noodles and cook according to package instructions until tender.
- Stir to combine everything and serve hot.
Notes
Best eaten fresh the same day. If needed, reheat on the stove with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg