2 cups chicken bouillion (or 2 C chicken broth salted)
1/2 lb American Cheese, cubed
1 13 oz can boned chicken
1 can cream of chicken soup
1/2 cup Pet Milk
Salt & Pepper to taste
Buttered bread crumbs for topping
Instructions
Cook noodles in salted water until just tender, don't overcook. Drain and rinse.
Pour boullion over noodles and then add remaining ingredients. (I like to combine the ingredients and blend together to melt the cheese and then add to the noodles.) If mixture looks a little dry, add a little more milk.
Dot with butter and bake at 350 until it starts to bubble. Add buttered bread crumbs about 10 min before casserole is done.
Originally Submitted
12/21/2010
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