Easy Weeknight Chicken Noodle Casserole

• 16 ounces egg noodles
• 8 ounces frozen mixed vegetables (carrots, corn, peas, green beans)
• 2 tablespoons margarine
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1 (8 ounce) can cooked chicken breasts (squeeze out excess liquid)
• 1 teaspoon minced onion flakes
• 1 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 2 tablespoons French-fried onions
• salt and pepper

1. Preheat oven to 375 degrees.
2. Cook egg noodles and frozen vegetables according to directions on noodle bag.
3. In medium bowl, combine the two soups, chicken, onion flakes, garlic powder, and thyme. Add salt and pepper to your liking. Mix well.
4. When noodles and vegetables are done cooking, drain well and return to pot. Mix margarine into noodles.
5. Add soup mixture to pot with noodles. Mix well and pour into 2 quart round casserole.
6. Sprinkle with the fried onions. Put in oven, and bake for 20 minutes, or until fried onions turn golden.
7. {For a lower-fat meal, omit margarine and use low-fat soups.}
8. Enjoy!

egg noodles, carrots, margarine, condensed cream, condensed cream, chicken breasts, onion flakes, garlic, thyme, onions, salt

Taken from www.food.com/recipe/easy-weeknight-chicken-noodle-casserole-126156 (may not work)