Friday, March 22, 2013

Chicken Noodle Casserole

 Hi there!  We're so glad you stopped by! 
As promised, I am going to share a recipe with you that ISN'T a mexican dish.  This is something that's ridiculously quick and easy - and the family will love it!  This is hands down my favorite comfort food.

Chicken Noodle Casserole

What you'll need: 

- 2 cans cream of mushroom soup
- 1/2 cup milk
- 2 cups chicken, cubed and cooked 
- 2 cups frozen mixed veggies
- 4 cups medium egg noodles cooked and drained 
- 1/4 cup grated parmesan cheese
- 3/4 cup shredded cheddar cheese
-   Stir soup, milk, chicken, veggies, noodles, and parmesan cheese in a 2 quart casserole dish.  
- Bake at 400 for 25 minutes.  Top with cheddar cheese, and serve!

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