4 cups uncooked egg noodles
4 cups cubed cooked chicken
1 pkg. (16 oz.) frozen peas and carrots
2 cups milk
2 cans (10-3/4 oz. each) condensed cream of celery soup, undiluted
2 cans (10-3/4 oz. each) condensed cream of chicken soup, undiluted
1 cup chopped onion
2 Tbsp. butter, melted
1/2 tsp. salt
1/2 tsp. pepper
Preheat oven to 350 degrees. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture. Transfer to two greased 8-in. square baking dishes. Cover and bake 30 minutes. Uncover and bake 10-15 minutes longer or until heated through. Yield: 2 casseroles (5 servings each).
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