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Chicken Casserole Recipe

Ingredients:

• 2 cups uncooked egg noodles
• 2 cups cubed cooked chicken
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup sour cream
• 1/2 cup milk
• 1 small onion, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups frozen mixed vegetables (corn, carrots, peas, green beans), thawed
• 1/2 cup dry bread crumbs
• 2 tablespoons butter, melted

Instructions:

1. Cook noodles according to package directions; drain.
2. In a large bowl, combine the chicken, soups, sour cream, milk, onion, salt and pepper. Stir in noodles and mixed vegetables.
3. Transfer to a greased 2-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top.
4. Bake, uncovered, at 350° for 30-35 minutes or until heated through and topping is golden brown.

Easy Vegetable Chicken Casserole

Ingredients:

• 3 cups cooked brown rice
• 2 cups cooked and shredded chicken breast
• 2 cups broccoli florets
• 1 red bell pepper, chopped
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/2 cup plain Greek yogurt
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F.
2. In a large bowl, mix together cooked rice, chicken, broccoli and red pepper.
3. In a separate bowl, whisk together cream of mushroom soup, Greek yogurt, milk, garlic powder and black pepper.
4. Pour the soup mixture over the rice mixture and stir to combine.
5. Pour the mixture into a 9 x 13 baking dish. Sprinkle with Parmesan cheese.
6. Bake for 25-30 minutes or until heated through and topping is golden brown.

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