Ingredients
Units
Scale
- 10.75 ounces canned reduced fat and sodium cream of chicken soup 10.75-oz.
- 1–1/4 cups milk
- 2 cups French’s® Original French Fried Onions divided
- 12 ounces frozen vegetables of your choice (I used corn, peas, carrots, and green beans)
- 2 cups cooked chicken or turkey diced into bite-sized pieces
- 2 cups whole wheat noodles cooked and drained
- 1–1/2 cups shredded cheddar cheese divided
Instructions
- Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with cooking spray and set aside.
- Stir together soup, milk, 1 cup French-fried onions, vegetables, chicken (or turkey), cooked noodles, and 1/2 cup cheese in a large mixing bowl. Transfer to prepared baking dish, and bake in preheated oven for 30 minutes or until hot.
- Carefully stir casserole, and top with remaining cheese and French-fried onions. Bake 5 minutes longer or until onions are golden.
Notes
- Adapted with permission from French’s Food Company.
- Prep time includes cooking the pasta and chicken, but it will be much quicker if you have those made ahead of time.
- Prep Time: 20
- Cook Time: 30