Eileen's Golden Chicken Noodle Casserole

• (12 ounce) package wide egg noodles↗1 ounce
• butter↗2 teaspoons
• chicken breast halves, cut in bite-sized pieces↗3
• oil1 tablespoon
• onion, finely chopped↗1
• red bell pepper, chopped↗1⁄2
• garlic, minced↗1 teaspoon
• large carrots, cut in matchstick↗2
• frozen peas↗1⁄2 cup
• (4 ounce) can sliced mushrooms, drained (optional)1 ounce

  optional

• (10 1/2 ounce) can condensed golden mushroom soup↗1 ounce
• (10 1/2 ounce) can cream of chicken soup1 ounce
• 1% low-fat milk↗1 1⁄4 cups
• white wine↗1⁄4 cup
• onion powder↗1⁄2 teaspoon
• teaspoon salt↗1⁄4
• dash pepper↗1

Step-by-step instructions

1. 1

   Heat oil in large skillet. Sauté chicken for 3 - 4 minutes at medium-high heat.

2. 2

   Add garlic, onion, red pepper and carrots; sauté until chicken is no longer pink. Stir in both soups, peas, mushrooms and milk. Turn heat down; cover and simmer for 10 minutes.

3. 3

   Meanwhile cook noodles (remove from the water 2 minutes early); drain and toss with butter; set aside.

4. 4

   Add wine, onion powder, salt and pepper to the chicken and simmer uncovered for 5 minutes. Mix in noodles and heat through. Mixture should be moist and creamy.

5. 5

   * If you find that the casserole is a bit dry, add equal amounts of milk and water until moist. Start with ½ cup (¼ cup milk & ¼ cup water) mixture adding more if needed.

6. 6

   * The recipe can be made a day ahead and refrigerated EXCEPT for the noodles which can be quickly cooked and added to the chicken/soup mixture.

7. 7

   * When doubling the recipe, INSTEAD of one of the cans of Cream of Chicken soup use one can of Creamy Chicken Mushroom soup in it’s place.

8. 8

   * If using fresh mushrooms slice (or quarter) them and add when onion is sautéing.