Ingredients
Scale
- 3 cups cooked boneless, skinless chicken breasts (shredded)
- 8 oz wide egg noodles
- 1 can (10.5 oz) cream of chicken soup
- 2 cups frozen mixed vegetables
- 1 cup shredded cheddar cheese
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook egg noodles in boiling salted water until al dente (about 7 minutes). Drain and set aside.
- In a large bowl, mix together shredded chicken, cream of chicken soup, frozen vegetables, onion powder, garlic powder, salt, pepper, and cooked noodles until well combined.
- Stir in half of the cheddar cheese.
- Pour the mixture into a greased 9×13-inch baking dish and spread evenly.
- Top with remaining cheese and bake for 25-30 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 380
- Sugar: 2g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg