Intent
DINNER · Saturday, July 22
Chicken Noodle Casserole with Veggies
with roasted butternut squash
Chicken Noodle Casserole with Veggies
Ingredients
cooking spray
7 cups
egg noodles, 9 oz total
4 cups
rotisserie chicken, chopped
1 cup
whole milk
2 10.5 oz cans
cream of chicken soup
1 cup
shredded cheddar
2 cups
frozen mixed vegetables
½ tsp
garlic powder
½ tsp
onion powder
black pepper
Instructions
1
Preheat oven to 350F. Spray a 9x13 baking dish with cooking spray.
cooking spray
2
Bring a pot of salted water to boil. Add noodles and cook according to package directions, or until al dente, stirring occasionally. Remove from heat, drain and set aside.
7 cups noodles
3
Place noodles, rotisserie chicken, milk, cream of chicken soup, cheddar, mixed vegetables, garlic powder, onion powder, and pepper in baking dish and stir to combine.
4 cups rotisserie chicken1 cup milk2 cans cream of chicken soup1 cup cheddar2 cups mixed vegetables½ tsp garlic powder½ tsp onion powderpepper
4
Cover with foil and bake until heated through, about 30 minutes.
Roasted Butternut Squash
Ingredients
cooking spray
½
butternut squash, peeled and diced (1 lb 8 oz)
2 tbsp
oil
salt
black pepper
Instructions
1
Preheat oven to 400F. Line a baking sheet with foil and spray with cooking spray.
cooking spray
2
Mix squash and oil in a bowl and season to taste with salt and pepper
½ squash2 tbsp oilsaltpepper
3
Place squash on baking sheet and bake until tender, about 25-30 minutes, flipping halfway through.