Using pantry ingredients, this simple pasta dish is filled with tender noodles and a creamy sauce. It will soon become one of your favorite comfort food recipes!
21ouncesCampbells cream of chicken soup2 cans (undiluted)
1cupfrozen peas and carrots
1tablespoonranch seasoning mix
12ouncesevaporated milk
1cupfrench fried onions
¾cuppasta water
Instructions
Preheat the oven to 350 degrees. Coat a 9x13 casserole dish with non-stick spray, set aside.
Cook the egg noodles in a large pot of well salted water to al dente. Drain well, set aside.
In a large bowl mix the canned soup, evaporated milk, pasta water and ranch dressing. Whisk until smooth.
Add the cooked noodles, half the shredded cheese, cubed chicken and frozen vegetables and mix well with the creamy sauce. Pour into the prepared baking dish.
Top with the remaining cheese and the fried onions.
Cover with aluminum foill and place in the preheated oven. Bake for 30 minutes, or until hot and bubbly!
Video
Notes
Follow package directions and be sure to cook the pasta to al dente. Overcooked pasta will get mushy.
Cover the pasta with aluminum foil before cooking, uncovered the dish has a tendency to dry out.
Finish with minced parsley and fresh cracked black pepper if desired.
Make a double batch and fresh the second casserole dish for those days you don't want to cook.