The Cook’s Corner 5-27-2008

Hearty Chicken & Noodle Casserole

Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.

1 can (10 3/4 ounces) Campbell’s Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1/4 teaspoon 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)

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

2. Bake at 400oF 25 minutes or until vegetables are tender. Stir chicken mixture.

3.Top with Cheddar cheese.

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