INGREDIENTS
- 16 ounces egg noodles
- 1/2 medium onion
- 2 cloves garlic
- 2 tablespoons butter
- 2 cups cooked, shredded chicken
- 10.75 ounces cream of celery soup
- 1 cup sour cream
- 12 ounces frozen peas and carrots thawed
- 2 teaspoons spicy brown mustard
- 2 teaspoons salt
- 1 teaspoon cracked pepper
INSTRUCTIONS
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Preheat oven to 350°F.
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Bring a large pot of water to a boil. Add the egg noodles and cook according to package directions. Drain and place in a large mixing bowl.
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While the noodles are cooking, dice the onion and garlic.
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Heat the butter in a small skillet over medium heat. Cook the onion until softened, about 5-10 minutes. Add the garlic and cook an additional minute.
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Add the onion and garlic to the bowl of noodles along with the chicken, soup, sour cream, peas and carrots, mustard, salt, and pepper. Stir to combine.
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Spoon into a 9×13 baking dish. Bake for 15 minutes or until heated through.
TIPS & NOTES:
We use dried Amish egg noodles, but any variety of dried egg noodle will work, such as no yolk noodles.
We like to use shredded rotisserie chicken in this recipe, but leftover turkey or ham are also delicious.
You can use any variety of frozen veggies you like, just be sure to thaw them first so that they cook in the allotted time. Canned vegetables also work well.