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Comfort meals at its finest, this chicken and noodle casserole recipe makes use of our scrumptious Mushroom Soup to feature creaminess and flavor to chicken, noodles, and veggies. If you’re seeking to save time in the course of the week, this dish freezes well and may be made in advance. See recipe guidelines to learn how. You can also like Country Chicken Casserole which has a layer of stuffing instead of noodles, or Super Chicken Casserole which has the satisfaction of each.
Ingredients
cost per recipe: $5.56
1can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat-Free Cream of Mushroom Soup
1/2cup reduced-fat (2%) milk
1cup frozen mixed vegetables (carrots, green beans, corn, peas)
2cups cubed boneless, skinless chicken breasts, cooked
1 1/2cups medium egg noodles, cooked and drained
1/4cup grated Parmesan cheese
1/4teaspoon ground black pepper
1/2cup shredded Cheddar cheese
Ingredients
cost per recipe: $5.56
1can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat-Free Cream of Mushroom Soup
1/2cup reduced-fat (2%) milk
1cup frozen mixed vegetables (carrots, green beans, corn, peas)
2cups cubed boneless, skinless chicken breasts, cooked
1 1/2cups medium egg noodles, cooked and drained
1/4cup grated Parmesan cheese
1/4teaspoon ground black pepper
1/2cup shredded Cheddar cheese
How to Make It
Step 1
Stir the soup, milk, vegetables, chicken, noodles, Parmesan cheese, and black pepper in a 1 1/2-quart casserole.
Step 2
Bake at 400°F. for 25 minutes or until the vegetables are tender. Stir the chicken mixture. Sprinkle with the Cheddar cheese.
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