Chicken Noodle Casserole

The name of this dish is really not comprehensive enough. However, I felt that chicken/broccoli/cauliflower/cheesy noodle casserole was probably a bit too long. So there you have it. This is a delicious, creamy, veggie packed 'hot dish' that you will return to again and again. You likely have the ingredients on hand!

Cook the egg noodles in a large pot of boiling water, just til al dente. I like to drain the noodles over the frozen broccoli and cauliflower to help the veggies thaw a little.



Now, you just combine everything in a large bowl! Noodles, broccoli, cauliflower, chopped onion,



cream soup, sour cream,



chicken



and cheese.



Season with salt and pepper to your liking, then stir it up really well.(At this point, you could freeze this to serve later, if you so desire!) Transfer to a 9x13 baking dish (or equivalent).



Bake for 30-40 minutes or until bubbly.



This is nice served with some crusty bread and jam, and a winter fruit salad.

Find more recipes at It's A Keeper Thursday, Cooking Thursday, Full Plate Thursday, Pennywise Platter, Friday Food, Food on Fridays, Foodie Friday, Friday Potluck, What's Cookin' in the Kitchen and Fun with Food Friday.

Chicken Noodle Casserole

8 oz. egg noodles
10 oz. pkg. frozen broccoli
10 oz. pkg. frozen cauliflower
2 cups cooked, chopped chicken
1 can cream of mushroom or cream of chicken soup
1 cup sour cream
1/2 cup chopped onion
1 cup shredded cheddar cheese

Cook egg noodles in a large pot of boiling water just until al dente. Place frozen vegetables in a large colander, and drain noodles over the vegetables. Transfer the vegetables and noodles into a large bowl, and add chicken, soup, sour cream, onion and cheese. Season with salt and pepper to taste. Mix well.

Transfer to a 9x13 baking dish and bake at 350 for 30-40 minutes until bubbly. Serves 6-8.