Using pantry ingredients, this simple pasta dish will soon become one of your favorite comfort food recipes!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Ingredients
- 3 cups cooked chicken diced
- 12 ounces egg noodles cooked to al dente
- 2 cups cheddar cheese shredded
- 21 ounces Campbells cream of chicken soup 2 cans (undiluted)
- 1 cup frozen peas and carrots
- 1 tablespoon ranch seasoning mix
- 12 ounces evaporated milk
- 1 cup french fried onions
- ¾ cup pasta water
Instructions
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Preheat the oven to 350 degrees. Coat a 9×13 casserole dish with non-stick spray, set aside.
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Cook the egg noodles in a large pot of well salted water to al dente. Drain well, set aside.
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In a large bowl mix the canned soup, evaporated milk, pasta water and ranch dressing. Whisk until smooth.
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Add the cooked noodles, half the shredded cheese, cubed chicken and frozen vegetables and mix well with the creamy sauce. Pour into the prepared baking dish.
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Top with the remaining cheese and the fried onions.
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Cover with aluminum foill and place in the preheated oven. Bake for 30 minutes, or until hot and bubbly!
Notes
- Follow package directions and be sure to cook the pasta to al dente. Overcooked pasta will get mushy.
- Cover the pasta with aluminum foil before cooking, uncovered the dish has a tendency to dry out.
- Finish with minced parsley and fresh cracked black pepper if desired.
- Make a double batch and fresh the second casserole dish for those days you don’t want to cook.
Nutrition
Calories: 469kcal | Carbohydrates: 48g | Protein: 19g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 980mg | Potassium: 365mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3870IU | Vitamin C: 5mg | Calcium: 350mg | Iron: 2mg