Eileen's Golden Chicken Noodle Casserole

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (12 ounce) package wide egg noodles
• 2 teaspoons butter
• 3 chicken breast halves, cut in bite-sized pieces
• 1 tablespoon oil
• 1 onion, finely chopped
• 1/2 red bell pepper, chopped
• 1 teaspoon garlic, minced
• 2 large carrots, cut in matchstick
• 1/2 cup frozen peas
• 1 (4 ounce) can sliced mushrooms, drained (optional)
• 1 (10 1/2 ounce) can condensed golden mushroom soup
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 1/4 cups 1% low-fat milk
• 1/4 cup wine
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1 dash pepper

Recipe

• 1 heat oil in large skillet. sauté chicken for 3 - 4 minutes at medium-high heat.
• 2 add garlic, onion, red pepper and carrots; sauté until chicken is no longer pink. stir in both soups, peas, mushrooms and milk. turn heat down; cover and simmer for 10 minutes.
• 3 meanwhile cook noodles (remove from the water 2 minutes early); drain and toss with butter; set aside.
• 4 add wine, onion powder, salt and pepper to the chicken and simmer uncovered for 5 minutes. mix in noodles and heat through. mixture should be moist and creamy.
• 5 * if you find that the casserole is a bit dry, add equal amounts of milk and water until moist. start with ½ cup (¼ cup milk & ¼ cup water) mixture adding more if needed.
• 6 * the recipe can be made a day ahead and refrigerated except for the noodles which can be quickly cooked and added to the chicken/soup mixture.
• 7 * when doubling the recipe, instead of one of the cans of cream of chicken soup use one can of creamy chicken mushroom soup in it’s place.
• 8 * if using fresh mushrooms slice (or quarter) them and add when onion is sautéing.