Creamy Chicken Noodle Casserole with Carrots and Mushrooms

This comforting casserole combines the traditional flavors of creamy chicken, tender noodles, and vibrant vegetables. The addition of sautéed mushrooms and carrots brings a delightful texture and sweetness, while a sprinkle of herbs adds a fresh twist. Perfect for a cozy family dinner, this dish is easy to prepare and a great way to use canned chicken in a creative yet sensible way.

Ingredients:

• 1 can of chicken, drained
• 1 can of cream of chicken soup
• 2 cups of egg noodles
• 1 cup of sliced carrots
• 1 cup of sliced mushrooms
• 1 cup of chicken broth
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon of dried thyme
• Salt and pepper to taste
• 1 cup of shredded cheese (optional)
• 1 tablespoon of olive oil

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and carrots, and sauté until softened, about 5-7 minutes.
4. In a large mixing bowl, combine the drained canned chicken, cream of chicken soup, chicken broth, garlic powder, onion powder, dried thyme, salt, and pepper. Mix well.
5. Add the cooked noodles and sautéed vegetables to the mixture, stirring until everything is well coated.
6. Transfer the mixture to a greased 9x13 inch baking dish. If desired, sprinkle shredded cheese on top.
7. Bake in the preheated oven for 25-30 minutes, or until heated through and bubbly.
8. Let it cool for a few minutes before serving.