Chicken & Noodle Casserole
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- 1 can cream of mushroom soup
- 1/2 cup milk
- 1/4 tsp pepper
- 1/4 tsp parmesan cheese
- 1 cup frozen mixed vegetables
- 2 cups chicken, cooked and cubed
- 2 cups medium egg noodles, cooked and drained
- 1/2 cup shredded cheddar cheese
Stir soup, milk, pepper, parmesan, vegetables, chicken and noodles in 1 1/2 quart casserole.
Bake at 400* for 25 minutes or until hot.
Top with cheddar cheese.