Ingredients
- 3 cups cooked chicken, diced
- 12 oz egg noodles, cooked to al dente
- 2 cups cheddar cheese, shredded
- 21 oz Campbells cream of chicken soup (2 cans, undiluted)
- 1 cup frozen peas and carrots
- 1 tbsp ranch seasoning mix
- 12 oz evaporated milk
- 1 cup french fried onions
- ¾ cup pasta water
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with non-stick spray.
- Cook egg noodles in salted water until al dente. Drain and set aside.
- In a large bowl, whisk together cream of chicken soup, evaporated milk, ranch seasoning, and pasta water.
- Add noodles, ½ of the cheese, chicken, and vegetables. Mix until fully combined.
- Pour into the prepared baking dish. Top with remaining cheese and fried onions.
- Cover with foil and bake for 30 minutes, or until bubbly and hot throughout.
Notes
Servings: 8 | Prep Time: 10 min | Total Time: 40 min