Ingredients
1 - 10 3/4 ounce can cream of mushroom soup
1/2 cup milk
1/4 tsp. ground black pepper
1/4 cup grated parmesan cheese
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
2 cups medium egg noodles, cooked & drained
1/2 cup shredded cheddar cheese
Preparation
Stir soup, milk, pepper, parmesan cheese, vegetables, chicken, and noodles together in 1 1/2 quart casserole dish. Bake at 400 for 25 minutes or until hot. Stir. Top with cheddar cheese.
To make it crunchy: omit the cheddar cheese and use 1/2 cup French’s fried onions.
