- One 12 oz package Egg noodles
- 4 cups cooked cubed chicken
- one 16 oz sour cream
- one can cream of mushroom soup
- one can cream of chicken soup
- one small onion chopped
- one can veg-all (or 16 oz bag of mixed veggies)
- 1/2 tsp. Salt
- 1/2 tsp. Pepper
- 1 tsp Garlic powder
- 1 tsp Italian Seasoning
Preheat oven to 350.
Cook noodles according to package directions.
Cook onions in pan over med heat with a drizzle of olive oil, until transparent.
Meanwhile, in a large bowl, combine the remaining ingredients.
Drain noodles; add to chicken mixture.
Add onions and mix, Transfer to 9 x 13 baking dish and cover.
Bake 30 minuets covered, remove cover and bake 10-15 minuets.
Note: Top with cheese or crushed potato chips if you like. This is a good way to use up leftover veggies also, just throw em in! Lets say you had Rotisserie Chicken, baked potatoes, and broccoli, It all can be cubed up and thrown in. I sometimes strategically plan meal one to use the leftovers for meal two.