Recipe Friday: Chicken & Noodle Casserole

What can be said about this staple in the casserole / skillet recipe book?

Not having at least 2 cans on hand at all times has been known to cause tensions among members of my family tree... because it meant you didn't pick up 2 cans on your last visit to the store. Which you should always do. (Which is why, though single, I have 8 cans in my pantry.)

Which brings us to this week's recipe:

Chicken & Noodle Casserole

1 can Campbell's Cream of Mushroom Soup
1/2 cup milk
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
2 cups medium egg noodles, cooked and drained
1/4 cup grated Parmesan cheese
1/4 tsp. ground black pepper
1/2 cup shredded Cheddar cheese

Preheat the oven to 400°F.

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

Bake for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top with the cheese. Serve

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