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Ingredients

    • 2 large chicken breasts, cubed
    • 1 tablespoon olive oil
    • 1 large onion, diced
    • 1 (11 ounce) cans cream of chicken soup
    • 1 (8 ounce) packages cream cheese, softened
    • 1 cup sour cream
    • 1 cup frozen peas and carrot
    • 1 (16 ounce) packages wide egg noodles
    • 1/2 teaspoon salt and pepper
    • 1 tablespoon parsley

Directions

  1. Cook noodles according to package.
  2. In a large skillet, sauté cubed chicken in olive oil, season with a little S & P, remove from skillet.
  3. Sauté diced onion for one minute add frozen peas and carrots and sauté just until cooked through, remove from skillet.
  4. Combine cream of chicken soup, cream cheese and sour cream in skillet and heat on low until combined.
  5. Add chicken, onion, peas, carrots and cooked noodles to the creamy mixture.
  6. Add salt and pepper to taste.
  7. Garnish with a little parsley if desired.
  8. Pour into a 9×12 casserole dish*.
  9. Bake in a pre-heated 350º oven for 20-30 minute or until heated through.
  10. * I like to separate into 2 smaller casseroles and give one away or freeze for later use.