This is one of hubby’s absolute favorites. It’s pretty easy to make. It’s tasty if you eat it right after you make it and even a little more tasty on the second day. It’s also a great meal to make ahead and put in the freezer.
- 1 pound egg noodles
- 1 pound boneless chicken
- 1 package frozen mixed vegetables (I use the microwave steamable for this dish)
- 2 cans Cream Of Chicken Soup
- 1 cup milk
- 1.5 cups shredded Cheddar cheese
- 1/2 cup shredded bacon or bacon bits
- 1 tbsp garlic powder
- 1 tbsp onion powder
- salt and pepper to taste
Boil your chicken. You can boil the chicken ahead of time if you like, or even use precooked chicken like Perdue Shortcuts from the store.
While chicken is cooking, cook the egg noodles until al dente.
Drain the chicken and cut it into cubes.
Drain the pasta.
Pour pasta into large baking pan.
Stir in soup, milk, garlic powder and onion powder and stir well.
Add in vegetables and stir well.
Add in chicken and stir well.
Add in the bacon and stir.
Add in 1 cup of the cheddar cheese and stir.
Sprinkle the 1/2 cup of cheddar cheese on the top.
Bake at 400 degrees F for 25 minutes or until hot and cheese is melted.
Let cool for about five minutes and serve.