Freezer Friendly Creamy Chicken Casserole

I have a confession to make.  I’m not a fan of cooking on weeknights.  I used to make excuses, and my family would end up grabbing fast food at least once a week – and many times eating PB&J or cereal for dinner. (which happend to be our favorite)  Let’s not even talk about the money we would spend in the process of these habits…Ouch.

So in a moment of truth after looking at our budget, I wanted to put more effort into changing this bad habit.  And so my quest for creating the perfect freezer meals began.  The great thing I like about this casserole, is how quick, easy, super delish and frugal friendly it ends up being. It ends up being the perfect meal for busy weenkights as well as lazy weekends.  It’s also great for a meal swap!  thanks for sharing this wonderful meal Tried and Tasty!  Another favorite freezer meal in our house is Easy, Cheesy Spaghetti Casserole.  Do you have any favorite freezer meals?

casserlole

Ingredients:

4 c. uncooked egg noodles 4 c. cubed cooked chicken
1 pkg. (16 oz.) frozen peas and carrots (I used Birds Eye – Steamfresh mixed veggies)
2 c. milk
2 cans (10-3/4 oz. each) condensed cream of celery soup, undiluted
2 cans (10-3/4 oz. each) condensed cream of chicken soup, undiluted
1 c. chopped onion
2 tbsp. butter, melted
1/2 tsp. salt
1/2 tsp. pepper

Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken (I boiled my chicken in water with a chicken bouillon cube) mixture. Transfer to two greased 8-inch square baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before cooking. Cover and microwave on high for 10-12 minutes (assuming it’s not in the foil pan), or until heated through, stirring twice. Or cover and bake casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.  This yields 2 casseroles, 5 servings each!

creamy chicken cass

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