1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained Cook and drain the noodles according to the package directions. While the noodles are cooking, heat the oven to 400°F.
A quick and easy, low-carb chicken casserole recipe. Preheat the oven to 350 degrees F (175 degrees C). Melt margarine in a roasting pan with minced garlic in the preheated oven. Add chicken, garlic powder, basil, oregano, salt, and pepper; mix well. Bake in the preheated oven until chicken is no longer pink, 20 to 25 minutes.
It’s hard to find a more classic casserole recipe than this one, which combines white meat chicken, egg noodles, peas, and cheddar cheese under a golden breadcrumb crust. This chicken and noodle casserole has all the elements of your favorite homestyle soup, sprinkled with cheese and baked until bubbly and browned.
While the noodles are boiling, chop the onion and set aside. Grab a large mixing bowl and thoroughly whisk together the cream of chicken soup, and milk. Spray your 9×9 casserole dish with cooking spray and add your cooked noodles, frozen peas, drained tuna cans, cheese, onions, and seasoning.