Chicken Noodle Casserole

This makes two 9x13" pans of casserole. If you don't need this much, the recipe can be halved.

Ingredients:

• 4 c. uncooked egg noodles
• 4 c. cooked, shredded chicken
• 1 32 oz. package of frozen mixed vegetables (corn, beans, peas, and carrots)
• 2 c. milk
• 2 10.5 oz. cans cream of chicken soup
• 2 10.5 oz. cans cream of mushroom soup
• salt and pepper, to taste
• 1 Tbsp. minced onion
• 1/4 c. melted butter
• 1 tsp. garlic powder
• 1 tsp. Italian seasoning

Preheat oven to 350* F. Grease two 9x13" baking pans.

Prepare egg noodles according to package directions. Set aside.

Combine everything else in a very large bowl. If you don't have a bowl large enough, you can use two bowls, putting half the ingredients in each, as this is going to make two separate casseroles. Mix until thoroughly combined.

Combine noodles with other ingredients.

Pour into prepared pans. Cover with foil. Bake for 30-35 minutes if baking one at a time. Bake for 45 minutes if baking both at the same time.