Winter Noodle Bake
This comforting, family-friendly casserole is everything you love about a cozy winter dinner—warm, creamy, and easy to make. Tender egg noodles are baked with savory chicken (or your favorite protein), a creamy mushroom base, sweet peas and carrots, and a flavorful boost from Garden Medley Dip Mix. Topped with melty cheddar cheese, it's a crowd-pleasing dish perfect for chilly nights and busy weeknights alike.
Ingredients
- 1 packet Garden Medley Dip Mix (unprepared)
- 8 oz. uncooked wide egg noodles
- 2 cups diced, cooked chicken, turkey or ham
- 2 cans (10-3/4 oz.) condensed cream of mushroom soup
- 1 cup milk or water
- 2 cups shredded cheddar cheese
- 1 can (14 to 15 oz. approx.) peas and carrots, drained
Directions
- Cook noodles, according to package directions drain.
- Combine cooked noodles, chicken, soup, milk or water, peas and carrots, one cup of cheese and packet of Garden Medley Dip Mix. Mix well and spoon into a greased 2-quart baking dish, top with remaining cheese.
- Bake uncovered at 350° for 20 minutes; or until heated through and cheese is melted. Serves 4 to 6. If you love peas and carrots, use 2 cans.