Prep: 15 minutes
Bake: 25 minutes
Ingredients:
1 can Cream of Mushroom Soup
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 (optional)
1/4 tsp. ground black pepper
1/2 cup shredded Cheddar cheese
Directions:
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.
Bake for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top with the cheese.
Tip: Easy casseroles like this one are a simple way to transform leftovers. Cooked chicken, turkey or ham will all work in this recipe.
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