Chicken Noodle Casserole

This Chicken Noodle Casserole is a creamy delicious meal to make for your hungry family.
Chicken and Noodles are mixed with cream of mushroom soup, frozen veggies and two kinds of cheese. It all goes together in one dish and is ready to serve in 30 minutes.

This recipe is great for those of us on a budget. The ingredients are inexpensive and that helps stretch our dollars out.

All of you with teenaged boys know what i'm talking about. I'm still trying to figure out where our son puts all of that food. If I ate that much food and sat around on the couch and watched TV all day, I would weigh 400 pounds. Ah.. to be young again.

To make this dish even faster, you can buy pre-cooked chicken at your grocery store. Perdue sells carved chicken breast meat. It goes by the name "Short Cuts"

Chicken Noodle Casserole Recipe

Ingredients:

1 can Condensed Cream of Chicken Soup
1/2 cup milk
1 cup frozen vegetables (mixed variety)
2 cups cooked chicken cut into bite sized pieces
2 cups egg noodles, boiled and drained
1/4 cup Parmesan cheese, grated
1/4 tsp black pepper
1/2 cup shredded Cheddar cheese

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Preparation:

Pre-heat oven to 400°F.
Stir the Mushroom Soup, Chicken, Milk, Vegetables, Cooked Noodles, Parmesan Cheese and Black Pepper in a 1 1/2-quart casserole dish.
Bake for 25 minutes or until the chicken mixture is bubbling.
Carefully take out of oven and gently stir.
Add Cheddar Cheese to the top.
Let sit while the cheese melts.