Saturday, January 23, 2010


1 can (10 3/4-oz) cream of mushroom soup
1/2 cup low-fat milk
1/4 tsp freshly ground black pepper
1/4 grated Parmesan cheese
1 cup frozen mixed vegetables or California blend
2 cups cubed or shredded cooked chicken
2 cups curly egg noodles, cooked and drained
1/2 cup shredded cheddar cheese

Preheat oven to 400 degrees.

In a 1 1/2-quart casserole dish, stir together the mushroom soup, milk, pepper, Parmesan cheese, mixed vegetables, chicken, and noodles. Bake at 400 degrees for about 25 minutes until hot and bubbly. Remove from oven and sprinkle the shredded cheddar cheese over the top.
Yield: 4 servings

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