Chicken Noodle Casserole


  • 2 cups chicken breast or Rotisserie Chicken
  • 2 cups frozen mixed vegetables, corn, green beans, carrots and peas
  • 4 tbsp butter, unsalted
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 cup heavy cream
  • 1 cup Parmesan Cheese, freshly shredded
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 2 tsp garlic powder
  • 16 ounces egg noodles, cooked to package directions, I used medium or wide egg noodles
  • ½ cup Italian seasoned bread crumbs


  1. Preheat the oven to 350*
  2. Melt the butter in a large skillet and toss in the frozen vegetables, saute until the vegetables are heated through
  3. In a medium-sized bowl add the two soups and the heavy cream, and whisk to blend

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