This amazing Chicken Noodle Casserole is the perfect entree for kid-friendly meals. It's filled with chicken, peas, carrots, corn & Amish Noodles. Cream of chicken and mushroom soups along with Italian seasoning, season this casserole to perfection.
Meanwhile, combine chicken with all remaining ingredients in a large mixing bowl.
When noodles are done, add noodles to remaining ingredients in mixing bowl.
Grease a 9x13” glass baking dish.
Pour chicken and noodle mixture into prepared baking dish.
Sprinkle with additional Italian seasoning.
Cover with foil.
Bake 30 minutes or until casserole is heated through and bubbly around the outsides of the dish.
Notes
NOTE: Be sure to cover the casserole before baking as noodles can dry out if they’re not covered while baking.NOTE: You can use leftover meat from a rotisserie chicken or canned chicken if that’s easier.NOTE: Amish noodles absorb a lot of liquid. While they are superior to regular dumpling noodles, you will need to add additional chicken broth to this recipe. The noodles absorb much more of the liquid from the casserole than regular dumpling noodles. If you use regular dumpling noodles, you will not need to add the chicken broth.NOTE: I made this recipe twice. The first time I used half-and-half. I used milk the second go around and I think milk works better. The second time I made the recipe I added a cup of chicken broth and used a 16-oz. pkg. peas and carrots. Overall, I thought those changes made the recipe better.NOTE: Preparation time does not include time required to cook off and debone a whole chicken.