I love this recipe as a simple, country style, casserole, especially since it freezes so well. My mom used to make this all of the time, for that reason, and it was one of the first recipies that I learned to cook as a teen.

Ingredients

6 serv.

dry wheat wide egg noodles↗6 ounce
cooked chicken↗3 cups
coconut oil↗1 teaspoon
chopped onion1 cup
packet ranch dressing mix1 ounce
sour cream↗1 cup
cream of chicken soup1 ounce
milk↗1⁄2 cup
frozen peas and carrots1 ounce
shredded colby-monterey jack cheese1 cup
crushed garlic1 teaspoon
pepper↗1 teaspoon
salt↗1 teaspoon

Step-by-step instructions

1
Prepare noodles as directed on package. (This usually takes about 8 minutes).
2
While the noodles are boiling, sautee onions and garlic over medium heat with the coconut oil until tender. (I personally use coconut oil for almost anything, but if you do not have it, any oil or butter will do.)
3
Also during this time, microwave the frozen peas and carrots in a bowl for 2-3 minutes until thawed.
4
Cube the chicken into bite sized pieces and add to the onion and garlic mixture in the pan. Sautee together until mixed. Remove from heat.
5
In a bowl, combine the cream of chicken soup, sour cream, and milk. Stir in the ranch dressing mix, salt, and pepper.
6
Drain the cooked noodles and pour into a 13X9X2 baking dish. Add the chicken and onion mixture, soup mixture, and peas and carrots. Mix well.
7
Top casserole with the shredded cheese.
8
Bake in a 350 degree oven for about 30 minutes or until cheese and sauce is bubbly.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App