Ingredients for Autumn Noodle Bake
- Wide Egg Noodles
- Cooked Chicken
- Cream Of Mushroom Soup
- Cheddar Cheese
- Carrot
- Cut Green Beans
- Milk
How to Make Autumn Noodle Bake
- Preheat oven to 350°F (175°C).
- Cook 1 pound of noodles according to package directions. Drain and set aside.
- In a large bowl, combine the cooked noodles, 2 cups cooked and shredded chicken, 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk or water, 1 cup chopped vegetables (such as carrots, broccoli, and peas), and 1/2 cup shredded cheddar cheese.
- Pour the noodle mixture into a greased 2-quart baking dish.
- Top with the remaining 1/2 cup shredded cheddar cheese.
- Bake uncovered for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
- Garnish with 2 tablespoons chopped fresh parsley or green onions before serving, if desired.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
6g
Fat
28g
Carbs
6g