Easy Weeknight Chicken Noodle Casserole

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 16 ounces egg noodles
• 8 ounces frozen mixed vegetables (carrots, corn, peas, green beans)
• 2 tablespoons margarine
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1 (8 ounce) can cooked chicken breasts (squeeze out excess liquid)
• 1 teaspoon minced onion flakes
• 1 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 2 tablespoons french-fried onions
• salt and pepper

Recipe

• 1 preheat oven to 375 degrees.
• 2 cook egg noodles and frozen vegetables according to directions on noodle bag.
• 3 in medium bowl, combine the two soups, chicken, onion flakes, garlic powder, and thyme. add salt and pepper to your liking. mix well.
• 4 when noodles and vegetables are done cooking, drain well and return to pot. mix margarine into noodles.
• 5 add soup mixture to pot with noodles. mix well and pour into 2 quart round casserole.
• 6 sprinkle with the fried onions. put in oven, and bake for 20 minutes, or until fried onions turn golden.
• 7 {for a lower-fat meal, omit margarine and use low-fat soups.}
• 8 enjoy!