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    Chicken Noodle Casserole

    Chicken Noodle Casserole

    Prep Time: 10 minutes

    Cook Time: 30 minutes

    Total Time: 40 minutes

    Servings: 8 servings


    Ingredients

    12 ounces egg noodles

    2 (10.5) cans Campbell’s cream of chicken soup (undiluted)

    12 ounces evaporated milk

    3/4 cup pasta water

    1 tablespoon ranch seasoning mix

    3 cups cooked chicken, diced

    2 cups cheddar cheese shredded

    1 cup frozen peas and carrots

    1 cup french fried onions


    Directions

       Preheat the oven to 350ºF degrees. Coat a 9x13 casserole dish with non-stick spray and set aside.

       Cook the egg noodles in a large pot of salted water to al dente. Drain and reserve 3/4 cup of pasta water.

    In a large bowl, mix soup, evaporated milk, pasta water and ranch seasoning mix. Whisk until smooth.

       Gently stir in the noodles, cubed chicken, half the shredded cheese and frozen vegetables and combine well with the sauce. Pour into the prepared baking dish. Top with the remaining cheese and the fried onions.

       Cover with aluminum foil and place in preheated oven. Bake for 30 minutes, or until hot and bubbly.


    Enjoy!


    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


    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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