Ingredients
Scale
- 3 cups boneless, skinless chicken breasts (diced)
- 8 oz egg noodles
- 1 cup frozen mixed vegetables (peas and carrots)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Lightly spray a baking dish with nonstick cooking spray.
- Cook the egg noodles in boiling water until al dente according to package instructions. Drain and set aside.
- In a skillet over medium heat, cook diced chicken until golden brown and no longer pink (about 7-10 minutes).
- In a large bowl, combine cooked noodles, sautéed chicken, mixed vegetables, cream of chicken soup, garlic powder, paprika, salt, and pepper. Mix until well combined.
- Transfer the mixture to the prepared baking dish and top with shredded cheese. Bake for 25-30 minutes until bubbly and golden brown.
- Allow to cool slightly before serving; enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 4g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg
Keywords: For added nutrition, consider incorporating broccoli or spinach into the mix. Substitute cream of chicken soup with homemade or a dairy-free alternative if needed. Leftovers can be refrigerated for up to three days or frozen for longer storage.