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Saturday, May 24, 2008

Hearty Chicken & Noodle Casserole

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


  1. Stir soup, milk, black pepper, grated Parmesan cheese, vegetables, chicken and noodles in 1 1/2 quart casserole.
  2. Bake at 400 degrees for 25 minutes, or until hot.
  3. Stir.
  4. Top with the cheddar cheese.

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