Creamy Chicken Casserole
What You’ll Need
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1 cup frozen mixed vegetables (carrots, green beans, corn, peas)
2 cups cubed cooked chicken
3 ounces (1 1/2 cups) medium egg noodles, cooked and drained
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
1/2 cup milk
1 cup frozen mixed vegetables (carrots, green beans, corn, peas)
2 cups cubed cooked chicken
3 ounces (1 1/2 cups) medium egg noodles, cooked and drained
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/2 cup shredded Cheddar cheese
How to Make It
- Stir the soup, milk, vegetables, chicken, noodles, Parmesan cheese and black pepper in a 1 1/2-quart casserole.
- Bake at 400°F. for 25 minutes or until the vegetables are tender. Stir the chicken mixture. Sprinkle with the Cheddar cheese.
