Creamy Chicken and Vegetable Noodle Bake

1.Preheat your oven to 375°F (190°C).

2.In a large pot, bring 4 cups of water to a boil. Add the rice and cook according to package instructions until tender. Drain and set aside.

3.In the same pot, add the egg noodles to the boiling water and cook until al dente, about 6-8 minutes. Drain and set aside.

4.In a large skillet over medium heat, add a splash of oil and sauté the diced onion, celery, and carrots until softened, about 5 minutes.

5.Add the diced potatoes and green beans to the skillet, cooking for an additional 5-7 minutes until the vegetables are tender.

6.Season the chicken thighs with salt and pepper, then add them to the skillet, cooking until browned on both sides, about 5 minutes per side.

7.In a large mixing bowl, combine the cooked rice, egg noodles, beans, cream of chicken soup, tomato soup, lime juice, and the sautéed vegetable mixture. Stir until well combined.

8.Transfer the mixture to a greased 9x13 inch baking dish, spreading it evenly. Place the browned chicken thighs on top of the mixture.

9.Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and the top is slightly golden.

10.Let it cool for a few minutes before serving. Enjoy your creamy chicken and vegetable noodle bake!