Chicken Noodle Soup Casserole
Chicken Noodle Soup Casserole
Servings: 6
Calories: 190kcal
Ingredients
- 6 oz egg noodles
- 1-2 chicken breasts cooked and cubed, about 1-2 cups
- 3/4 cup peas frozen
- 3/4 cup kernel corn frozen
- 10 oz. cream of mushroom soup
- 1 large (gallon) freezer bag or reusable silicone bag
Instructions
Assembly instructions:
- Cook and cube the chicken.
- Cook the egg noodles one minute less than the package directions call for.
- Drain.
- In a large bowl, mix together the other ingredients and stir in the noodles.
- Pour into a large resealable freezer bag.
- Seal, get out the extra air, and freeze.
Cooking instructions:
- Thaw.
- Transfer the ingredients to a greased casserole dish.
- Bake at 325° for 20-30 minutes or until heated through.
Nutrition
Calories: 190kcal | Carbohydrates: 29g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 348mg | Potassium: 232mg | Fiber: 2g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 8mg | Calcium: 18mg | Iron: 1mg