This is the kind of recipe that I wish I’d had more of when I was learning to cook. Because it’s so easy to put together, there’s a lot of room to experiment with your ingredients and learn what kind of tastes and textures you like together.
It’s great served with some good, crusty french bread to soak up the sauce. My oldest son had started asking me to make this about once a week until I showed him how simple the recipe is. Now he makes it for all of us on the nights that I have to work!
Ingredients:
1 can Campbell’s Condensed Cream of Mushroom Soup
½ cup Hiland Dairy 2% milk
1 cup Green Giant frozen mixed vegetables
2 cups cubed cooked chicken
1 ½ cups DaVinci Hearth Style egg noodles, cooked and drained
¼ cup Sargento Grated Parmesan cheese
¼ teaspoon McCormick Ground Black Pepper
½ cup Kraft Shredded Cheddar cheese
Instructions:
Preheat oven to 400 degrees.
Stir all the ingredients in a 1 1/2-quart casserole.
Bake 25 minutes or until the vegetables are tender. Stir the chicken mixture. Sprinkle with the Cheddar cheese.
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Quick Tip: I usually bake and cube the chicken for this recipe the day before to save some time.
Heartfelt thanks to Campbell’s for this fabulous find!
