Creamy Chicken Noodle Casserole Recipe

Preheat the oven to 350 degrees F.
Spray two 20-ounce oven-safe baking dishes with nonstick spray.
Place the two dishes onto a baking sheet and set aside.
In a large pot of water, cook egg noodles according to package directions until al dente, then drain.
At the same time, heat a large skillet over medium heat and spray with non-stick spray.
Dice the chicken into cubes and fry until cooked through, about 5 minutes, stirring occasionally. Drain any excess liquid.
In a large bowl, combine the frozen peas and carrots, milk, cream of chicken soup, salt, pepper, dried minced onions, melted butter, garlic powder, and Italian seasoning.
Add the chicken and cooked noodles to the mixture. Gently stir to combine everything.
Transfer mixture into each casserole dish, divided evenly.
Cover the dishes with foil.
Bake for 30 minutes or until heated through.
Remove from the oven, uncover, and let sit for 5 minutes to cool before serving.