Chicken Noodle Bake

Name: Chicken Noodle Bake
Ingredients: 12 ounces dry egg noodles; 3 tablespoons butter; 1 cup celery, chopped; 1 onion, chopped; 2 cups carrots, sliced thin; 2 (10 3/4 ounce) cansheart healthy cream of chicken soup, undiluted; 2 cups milk; 2 cups low-fat cheddar cheese, shredded; 1 (4 1/2 ounce) can mushrooms; 3 cups chicken or 3 cups turkey, cubed and cooked; 34 cup dry breadcrumbs; 2 (4 ounce) cans green chilies (any heat); pepper; garlic powder

14 ingredients

10 steps

Ingredients

12 ounces dry egg noodles
3 tablespoons butter
1 cup celery, chopped
1 onion, chopped
2 cups carrots, sliced thin
2 (10 3/4 ounce) cansheart healthy cream of chicken soup, undiluted
2 cups milk
2 cups low-fat cheddar cheese, shredded
1 (4 1/2 ounce) can mushrooms
3 cups chicken or 3 cups turkey, cubed and cooked
34 cup dry breadcrumbs
2 (4 ounce) cans green chilies (any heat)
pepper
garlic powder

Directions

1

Cook noodles in boiling water until done and drain.
2

In large skillet, saute carrots, celery, and onions till tender.
3

Stir in soups, milk, and cheese.
4

Cook, stirring constantly until cheese is melted.
5

In a large bowl, mix noodles.
6

cheese sauce mixture, mushrooms, chicken, sauted vegetables, and seasonings (to taste).
7

Pour into a sprayed 3 quart (or 13 X 9) baking pan and even out.
8

Sprinkle with bread crumbs over the top.
9

Bake in preheated oven for 30 minutes or until hot.
10

Serve with hot rolls.