Campbell’s Chicken Noodle Casserole

Today I’m going to share with you one of my GO TO meals on the rare occasion I don’t have anything planned for dinner, I’m low on groceries, or short on time. Part of the reason for this? It’s basically made only with OHI. Sometimes I’ll work this into my meal plan too, because it’s so easy and the whole family loves it.

This is a great Second Meal, because you can use leftovers from another chicken dinner for this casserole. When the chicken is leftover from another meal, this one should take only about 45 minutes to prepare. It’s homey comfort food at its best!

1 can Campbell’s Cream of Mushroom Soup
1/2 cup  milk
1 cup frozen mixed vegetables – I use carrots & peas, and corn
2 cups cubed cooked chicken (or shredded chicken is good too)
About 2 cups Egg noodles, cooked and drained
1/4 cup  grated Parmesan cheese
1/4 teaspoon  ground black pepper
1/2 cup shredded Triple Cheddar cheese (or more if you really like cheese!) for topping
*Sometimes I’ll add a little extra shredded cheese into the mix also
I’ve made this enough times that I usually eyeball the ingredients – except for the milk. Too much milk and it’s tasteless and watery.

Preheat your oven to 400º. Start by putting hot water in a medium pot and salting the water. Bring to a boil and cook your egg noodles according to package directions.
In the meantime…Start with the soup, milk, parmesan, and pepper and stir in a casserole dish (I think I use a 2 Quart one). Then I add the veggies (which I usually leave out a bit so they’re not frozen solid) and mix. Add the cooked, drained noodles next.
While the noodles are cooking I chop the chicken into cubes and add it last.


Remove from oven, stir if noodles on top look hard or browned, then sprinkle cheese to cover top. Bake for another 5 minutes to melt cheese. I usually let it sit for a few minutes, then dig in!! Hope your family enjoys this as much as we do 🙂

First meal ideas for chicken:
Spinach Artichoke Chicken (if you use this, you have the bonus of additional veggies, AND it will be creamier!)
Fresh Take Italian Parmesan chicken
Stuffed Chicken

Spinach Artichoke Chicken

I have to share this recipe with you. It was so good I made it twice in two weeks. It’s great as a First Meal too!

I wish I could take credit for this idea, but I can’t. It was one of Pinterest’s top 20 recipes of 2013.

The first time I made this, I used frozen chicken tenders because that’s all I had (refer to the first super freezing weather of 2014… store was COMPLETELY out of fresh poultry). I also was on the phone while in the frozen aisle, so forgot to grab the frozen spinach. Instead I chopped up fresh broccoli and mixed it in – it was really good. The broccoli florets collected all the sauce and cheese and were so good. I also thought I had mozzarella cheese, but didn’t – so I used the Italian Four Cheese blend instead. The chicken was so tender you could cut it with a spoon. My only suggestion would be to use a sheet pan or different dish to cook the chicken the first time, as it gives off so much liquid from being frozen. I did try to drain it out of the baking dish, but not enough – the sauce was still a little watery. But, it was good enough for me to make again, so I can’t really complain there!

The second time I made it, I used fresh thinly sliced chicken breast. I remembered the spinach this time, but still added broccoli just to have another vegetable. The chicken was a little tough, but again still good. Next time I’ll just use regular chicken breast like the recipe suggests! I used the leftovers in this Second Meal.

One thing I want to try is squeezing lemon over the chicken before the S&P and baking it the first time. I think it would add a little more flavor, and complement the artichokes well.

It’s really good served over angel hair pasta. It would probably also be good over lemon-butter rice, or egg noodles!

Click here to view the recipe! Happy cooking!

Update: I found this recipe on the back of a Knorr Pasta Side that I made for a work – night. If you’re in more of a hurry or want the noodles to be more incorporated in the dish, try this:

Carrot Ginger Coconut Soup!

One day a few years ago I came to work for a lunch shift and asked what the soup of the day was. Carrot Ginger Coconut Soup, they said. “WHAT?!” I thought… This combination sounded far from delicious to me.

That is, until I tried it.

And realized it was AMAZING!

This was back when I didn’t really even eat soup. I just didn’t really enjoy them at all. In my opinion, they weren’t filling enough for an entire meal. And even when I DID try to like soup, I only usually liked the creamy ones, which weren’t good for you anyway. So I figured I’d rather spend my calories on dessert (cuz that’s just the kinda girl I am).

This soup gives you all the richness of a cream-based soup without the guilt. It’s delicious and warms you to the core, if that’s what you want.

Now that you’re intrigued, how do you make it??

Start by roughly chopping some carrots. They can be big carrots, baby carrots, this time I even added some shredded carrots because I had them on hand. (To be more exact, you can use about 3/4 of a bag of baby carrots. I believe that’s what I used last time I made this.) Add some water to a little more than covering the carrots and salt it. Cover and cook on medium until the carrots are soft, probably about 20-30 minutes.

Carrots cooking!

Carrots cooking!

Next drain all but a very little bit of water, just enough to cover the bottom of the pan.


Use  an immersion blender to puree the carrots. *If you don’t have an immersion blender, you can wait for the carrots to cool and then blend them in the blender, then put back in the pot to finish.


Next pour in one can of coconut milk. (Usually you have to shake the can because the contents separate after being still on a shelf for so long.) Grate some fresh ginger into the soup. If I had to guess, I’d say about 1-2 teaspoons to taste.


I’m not sure why the carrots look so much darker in this picture. I didn’t add pumpkin puree or something, even though it looks like I did. 😉

Mix again with the immersion blender until frothy. (I suppose you could use a hand-held blender here too, but it won’t be as smooth.)


Add a couple pinches of all spice, pumpkin pie spice, and a couple drizzles of honey.


Hmmm… what do you think is next? Blend, of course!


This last time I accidentally bought ‘lite’ coconut milk, so I ended up adding a few splashes of heavy whipping cream 😦 It still tasted fine, it just bothered me that I had to use the cream since that’s the whole point of this soup: creamy but still healthy.


Finished product… Enjoy and be warm!!


*If you want to add a little counterpoint, you can sprinkle with parmesan cheese, or a bit of freshly grated Parmesan.