Creamy Chicken Noodle Casserole

Name: Creamy Chicken Noodle Casserole
Total time: 4500 s
Yield: 12 servings
Cuisine: American
Ingredients: 2 cans chicken, half drained, leave behind some broth; 1/2 green pepper diced; 1 medium onion diced; 1/2 bag shredded Cheddar Cheese; 1 can Campbell's Cream of Chicken; 1 can Campbell's Cream of Mushroom; 2 heaping tablespoon Hellman's Mayonnaise; 1/2-2/3 cup milk; 1/2 tsp fresh Cracked Pepper; A few dashes Lemon Pepper seasoning; 1 bag Egg Noodles, boiled al dente; 3/4 cup frozen mixed vegetable; 2 tbs melted butter; Cup and a half of crushed chicken crackers

Devilsnew @borkaborka51

Knockemstiff, Ohio

Had some canned chicken to use up...

Devilsnew @borkaborka51

Knockemstiff, Ohio

Had some canned chicken to use up...

Saved

Ingredients

1 hrs. 15 minutes

12 servings

2 canschicken, half drained, leave behind some broth
1/2green pepper diced
1medium onion diced
1/2 bagshredded Cheddar Cheese
1 canCampbell's Cream of Chicken
1 canCampbell's Cream of Mushroom
2heaping tablespoon Hellman's Mayonnaise
1/2-2/3 cupmilk
1/2 tspfresh Cracked Pepper
A fewdashes Lemon Pepper seasoning
1 bagEgg Noodles, boiled al dente
3/4 cupfrozen mixed vegetable
2 tbsmelted butter
Cupand a half of crushed chicken crackers

Saved

Steps

1 hrs. 15 minutes

1

Boil egg noodles about 9 minutes till al dente.
2

Combine and thouroughly shred the canned chicken with the soups, the milk, seasonings and cheese in a large bowl. Add the mixed vegetable. Add the drained hot noodles and thoroughly coat, combine, and stir. Grease a 13 ×9 pan. And deposit entire mixture in the pan.
3

Melt the butter and add and coat the crushed chix bix, and sprinkle in an even layer over the casserole.
4

Bake at 350F for around an hour and until the cracker topping is lightly browned