Saturday, April 19, 2008

Hearty Chicken & Noodle Casserole

  • 1 can (10 3/4 ounces) Condensed Cream of Chicken or Mushroom Soup
  • 1/2 cup milk
  • 1/4 tsp. ground black pepper
  • 1 cup frozen mixed vegetables
  • 2 cups cubed cooked chicken
  • 2 cups medium egg noodles, cooked and drained
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded Cheddar cheese (about 2 ounces)
Stir the soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in a 1 1/2-quart casserole dish.
  1. Bake at 400°F. for 25 minutes or until the vegetables are tender.
  2. Stir the chicken mixture.

    Top with the Cheddar cheese.

Golden Onion Chicken & Noodle Casserole: Substitute 1/2 cup crushed french fried onions for the Cheddar cheese.
Twisty Hearty Chicken Casserole: Substitute 2 cups cooked corkscrew-shaped pasta for the egg noodles.

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