Tuesday, December 18, 2012

Chicken Noodle Casserole

1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1/2 cup milk

1 cup frozen mixed vegetables

2 cups cubed cooked chicken

2 cups medium egg noodles, cooked and drained

1/4 cup grated Parmesan cheese

1/4 teaspoon ground black pepper

1/2 cup shredded Cheddar cheese

1.Heat the oven to 400°F. Stir the soup, milk, vegetables, chicken, noodles, Parmesan cheese and black pepper in a 1 1/2-quart casserole.
2.Bake for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top with the cheese. Let stand until the cheese is melted.

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