Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 12 oz wide egg noodles
- 1 can (10.5 oz) cream of chicken soup
- 1 cup low-sodium chicken broth
- 2 cups frozen mixed vegetables
- 1 cup shredded cheese (your choice)
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to package instructions until al dente, then drain and set aside.
- In a large bowl, mix the cream of chicken soup with chicken broth, onion powder, garlic powder, salt, and pepper until smooth.
- Stir in shredded cooked chicken and frozen mixed vegetables until well combined.
- Gently fold in the cooked noodles until evenly coated with the sauce.
- Transfer the mixture to a greased baking dish, top with shredded cheese, and bake for 25-30 minutes or until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg