Chicken Noodle and Veggie Casserole {Freezer Meal}
This freezer chicken noodle and veggie casserole dish is inspired by Life In The Lofthouse and created with a couple of alternations. Firstly, this super easy recipe for a condensed soup substitute was used instead of canned cream soup. Feel free to use a condensed soup substitute or a canned cream soup (e.g., chicken or mushroom). Secondly, canned shredded chicken was used to save time instead of cooking chicken from scratch. Thirdly, the freezer recipe was made to fill a 1/3 aluminum pan, which is perfect for a single person or a household of two. If preparing a freezer meal for a larger audience, double the recipe and use a 9"x13" pan. Fourthly, a fresh onion was used instead of onion powder. Again, feel free to use whichever you prefer or omit completely if you don't like onions.
Ingredients
- 1 c egg noodles (uncooked)
- 1 c shredded chicken, cooked
- 1 c frozen peas
- 1 c frozen corn
- 1/2 onion, diced
- 1 tbsp butter, melted
- 1/4 tsp garlic powder
- 1/4 tsp Italian seasoning
- 1 can condensed soup, canned or use condensed soup substitute recipe
Instructions
- Boil noodles according to package instructions. Drain once cooked.
- Follow recipe and instructions for condensed soup substitute if you are not using canned.
- Melt butter in large pot, simmer onions, then add all other ingredients. Mix completely.
- Spray 1/3 aluminum casserole dish with olive oil spray and pour contents in dish.
- Let cool; cover with plastic wrap and lid to freeze.
- To bake: thaw in refrigerator. Warm in oven at 350°F (leave lid on but remove plastic wrap) or place individual servings in microwave. Sprinkle with parmesean or another cheese if desired.