1 can Cream of Mushroom Soup (regular, 98% fat free, or 25% less sodium)
1/2 cup milk
1/4 tsp. ground black pepper
1/4 cup grated parmesan cheese
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
2 cups medium egg noodles, cooked and drained
1/2 cup shredded cheddar cheese
Instructions
Stir soup, milk, black pepper, grated parmesan cheese vegetables, chicken, and noodles in 1 1/2 quart casserole dish. Bake at 400 degrees for 25 minutes or until hot, then stir. Top with cheddar cheese.
Originally Submitted
5/1/2012
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