Hearty Chicken and Noodle Casserole

1 can (10.75-ounces) Campbell’s Condensed Cream of Mushroom Soup
1/2 cup milk
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
about 2 cups of medium egg noodles, cooked and drained
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese

Preheat the oven to 400 degrees F.

Stir the soup, milk, vegetables, chicken, noodles, Parmesan cheese and black pepper in a 1 1/2-quart casserole.

Bake for 25 minutes or until the vegetables are tender. Stir the chicken mixture. Sprinkle with the Cheddar cheese.

Serves: 4


CorningWare French White 1-1/2-Quart Covered Round Dish with Glass Top

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