This Chiken Noodle Casserole  has all the elements of the classic, comforting soup and more! It is positively perfect to serve on a cold winter’s night, or whenever you’re in need of some yummy comfort food without a lot of fuss. A rotisserie chicken works wonders in this recipe! Or just make sure to plan ahead because the recipe calls for pre-cooked chicken. Other than that, the prep is about 5 minutes, but tastes like you spent hours in the kitchen. It is so so good! 

Potato,Green Bean & Bacon Soup


  1. 2 cups uncooked egg noodles
  2. 2 cups cooked, shredded chicken
  3. 1 (10 oz.) package frozen peas and carrots
  4. 1 (10 oz.) package frozen corn
  5. 1 cup milk
  6. 1 (10 oz.) can cream of chicken soup
  7. 1 (10 oz.) can cream of mushroom soup
  8. salt and pepper, to taste
  9. 1/2 Tablespoon dried minced onion
  10. 2 Tablespoons melted butter
  11. 1/2 teaspoon garlic powder
  12. 1/2 teaspoon Italian seasoning (optional)


  1. Preheat oven to 350° F. Spray a 9×13 inch baking dish with nonstick spray.
  2. Boil egg noodles according to package directions. Drain water.
  3. Meanwhile, in a large bowl combine all the other remaining ingredients. Add cooked noodles to mixture. Gently stir to combine everything. Pour into prepared baking dish. Cover with foil.
  4. Bake 30 minutes or until heated through. Remove from oven and

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