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Chicken Noodle Bake

Adapted from a recipe on KSL Studio5 with Becky Low
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Ingredients
  

  • 12 ounces wide egg noodles
  • 4 cups cooked chicken diced or shredded
  • 1 cup chicken broth
  • 1 3/4 c. frozen mixed vegetables thawed
  • 1 can 10.75 oz cream of chicken soup
  • 1 3/4 cup sour cream full fat
  • 1 envelope dry onion soup mix or to taste
  • 1 cup shredded cheddar cheese for inside the casserole plus 1 1/2 to 2 c. shredded cheddar on top
  • 1 cup crumbled French fried onions optional

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Spray 9x13" cooking dish with nonstick spray.
  • Cook egg noodles according to package directions. Drain and return to pan. Add shredded, cooked chicken, chicken broth and thawed mixed vegetables to the cooked noodles. Stir together.
  • In a separate bowl, stir together cream of chicken soup, sour cream, dry onion soup mix to taste, and 1 c. shredded cheddar. Gently fold sauce into noodle mixture and spread into prepared pan.
  • Sprinkle 1 1/2 to 2 c. shredded cheddar cheese on top, along with French fried onions (optional). Bake 25 to 30 minutes, or until hot and bubbly in the center.