1 can (10 3/4 oz) Cream of Mushroom Soup
1/2 cup milk
1/4 teaspoon ground black pepper
1/4 cup grated Parmesan Cheese
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
2 cups medium egg noodles, cooked and drained
1/2 cup shredded Cheddar Cheese
- Stir soup, milk, black pepper, grated Parmesan cheese, vegetables, chicken and noodles in 1 1/2 quart casserole.
- Bake at 400 degrees for 25 minutes, or until hot.
- Top with the cheddar cheese.