Today I’m going to share with you one of my GO TO meals on the rare occasion I don’t have anything planned for dinner, I’m low on groceries, or short on time. Part of the reason for this? It’s basically made only with OHI. Sometimes I’ll work this into my meal plan too, because it’s so easy and the whole family loves it.
This is a great Second Meal, because you can use leftovers from another chicken dinner for this casserole. When the chicken is leftover from another meal, this one should take only about 45 minutes to prepare. It’s homey comfort food at its best!
WHAT YOU’LL NEED:
1 can Campbell’s Cream of Mushroom Soup
1/2 cup milk
1 cup frozen mixed vegetables – I use carrots & peas, and corn
2 cups cubed cooked chicken (or shredded chicken is good too)
About 2 cups Egg noodles, cooked and drained
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/2 cup shredded Triple Cheddar cheese (or more if you really like cheese!) for topping
*Sometimes I’ll add a little extra shredded cheese into the mix also
I’ve made this enough times that I usually eyeball the ingredients – except for the milk. Too much milk and it’s tasteless and watery.
Preheat your oven to 400º. Start by putting hot water in a medium pot and salting the water. Bring to a boil and cook your egg noodles according to package directions.
In the meantime…Start with the soup, milk, parmesan, and pepper and stir in a casserole dish (I think I use a 2 Quart one). Then I add the veggies (which I usually leave out a bit so they’re not frozen solid) and mix. Add the cooked, drained noodles next.
While the noodles are cooking I chop the chicken into cubes and add it last.
Remove from oven, stir if noodles on top look hard or browned, then sprinkle cheese to cover top. Bake for another 5 minutes to melt cheese. I usually let it sit for a few minutes, then dig in!! Hope your family enjoys this as much as we do 🙂