Ingredients:

  • 8 oz Reames frozen egg noodles
  • 2 cups cooked, shredded chicken
  • 1 cup frozen mixed vegetables
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Instructions:

  1. Boil salted water and cook the Reames noodles according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
  2. In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, sour cream, milk, half of the cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  3. Fold the cooked noodles into the filling mixture, ensuring every noodle is coated evenly.
  4. Lightly grease the baking dish with olive oil. Pour the noodle mixture into the dish, spreading it evenly.
  5. Sprinkle the remaining cheddar cheese over the top of the casserole.
  6. Preheat the oven to 350°F (175°C). Bake for 25-30 minutes, or until the cheese is melted, and the edges are bubbly.
  7. Let the casserole cool for 5-10 minutes before serving. Enjoy warm.