Creamy Chicken Noodle Casserole Recipe

Preheat the oven to 350 degrees F.
Spray an 8x8-inch oven-safe baking dish with nonstick spray.
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 it 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 the mixture into the prepared casserole dish.
Cover the dishes with foil and bake for 30 minutes or until heated through.
Remove from the oven, uncover, and let sit for 5 minutes to cool before serving.

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