Chicken Noodle Casserole

This recipe is quick, easy and sure to please the whole family!

Chicken Noodle Casserole

Ingredients:

• 1 package Egg Noodles 
• 1 to 2 large chicken breasts; cooked and cubed
• 1 package {16oz.}  frozen peas, carrots, beans and corn
• 1 cup milk
• 1 can Cream of Chicken Soup
• 1 can Cream of Mushroom Soup
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp powdered mustard
• 1/2 tsp garlic powder
• 1/2 tsp dried Italian herbs
• 1 tbs butter
• 1 small carton sliced mushrooms; diced
• 1/4 small yellow onion; minced

Directions:

      Boil chicken breasts in a large pot of water until cooked through and temperature reads 170 degrees, about 25 minutes. Once chicken is cooked, remove from pot, cut into small cubes and place in a large mixing bowl. 

     Bring a large pot of water to a boil and cook noodles according to package instructions. Preheat oven to 350 degrees and grease an 8 inch baking dish. Melt butter in a medium pan and saute onions and mushrooms until mushrooms just begin to change color *don't overcook them until they become soft, they will soften more in the oven*.

    Pour remaining ingredients in the large mixing bowl with the chicken and mix until well blended mixing noodles, onions and mushrooms last. Pour mixture into greased baking dish and bake covered for 30 minutes. Remove cover and bake an additional 12 to 15 minutes until heated through.