Easy Chicken and Noodle Casserole

• Meat

  • 2 cups Chicken

• Produce

  • 1/2 cup Mushrooms
  • 1/4 cup Onion
  • 1/2 cup Peas, frozen
  • 1 Red bell pepper

• Canned Goods

  • 1 (10.75 ounce can Cream of chicken soup, condensed

• Pasta & Grains

  • 16 oz Egg noodles

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 cup Sour cream

Found on sixsistersstuff.com

Description

Ingredients

• 2 Cups of shredded chicken (I like to use rotisserie chicken)
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup sour cream (I used light)
• 1/4 cup chopped onion (optional)
• 1/2 cup chopped mushrooms (optional)
• 1 red bell pepper, chopped (optional)
• 1/2 cup of frozen peas
• Salt and Pepper to Taste
• 16 ounces egg noodles, cooked (follow the cooking directions on the package)

Directions

• Preheat oven to 350 degrees.
• Place your noodles and chicken in a 9x13 inch baking dish that has been sprayed with non-stick cooking spray.
• Combine soup, sour cream, and veggies in a small bowl. Pour mixture over chicken and noodles. Add garlic salt, salt and pepper and mix well in your pan. Cover and bake for 30 minutes (or freeze for baking at another time).