Ingredients
4 cups uncooked egg noodles4 cups cubed cooked chicken1 package (16 ounces) frozen peas and carrots2 cups 2% milk2 cans (10-1/2 ounces each) condensed cream of celery soup, undiluted2 cans (10-1/2 ounces each) condensed cream of chicken soup, undiluted1 cup chopped onion2 tablespoons butter, melted1/2 teaspoon salt1/2 teaspoon pepper
Preparation
Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large bowl, combine remaining ingredients. Drain noodles; add to chicken mixture.
Transfer to 2 greased 8-in. square baking dishes. Cover and bake 30 minutes. Uncover; bake until heated through, 10-15 minutes.
