One for now and one for later!
For this you will need:
4 cups uncooked egg noodles
4 cups cubed cooked chicken
1 package (16 oz.) frozen peas and carrots
2 cups milk
2 cans (10-3/4 oz.) cream of celery soup
2 cans (10-3/4 oz.) cream of chicken soup
1 cup chopped onion
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper
Cook noodles and drain. In a large mixing bowl, combine all of the rest of the ingredients.
Add the noodles to the chicken mixture. Transfer to two greased 8″ baking dishes.
Cover and freeze one for up to 3 months. Cover and bake remaining casserole at 350° for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.