Chicken Noodle Casserole
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- 4 cups egg noodles, cooked and drained
- 2 cans condensed reduced fat cream of mushroom soup
- 1/4 cup skim milk
- 6 ounces cooked chicken breast halves, chopped
- 1 can tomatoes with green chiles (Ro-Tel*)
- 10 ounces frozen mixed vegetables
Heat oven to 350 degrees F.
Combine all ingredients in a large bowl. Mix well. Place in a 9 x 13-inch baking dish. Bake for 30 minutes.
Makes 6 Equal Servings (1 1/2 Cups Per Serving)