Chicken Leftovers

Joseph's starting to get really good at dinners :) He, again, successfully made dinner last night. I had some left over chicken breast from the other night (already seasoned) and he went and found a recipe that included the left overs and the noodles he wanted to use (egg noodles). He wanted something creamy like a tuna cassarole but we didn't have Cream of Celery soup... only Cream of Mushroom so he found a Chicken and Noodle Casserole from Campbell's website that used Cream of Mushroom. It was great. Very filling and the cheesy goodness on top was perfect :)

Going back and looking at the website I am surprised that Joseph got the recipe right. Read the directions on the website... too funny! I might not have gotten cheddar on top if Joseph didn't read all the way through. Oh, and I love how Campbell's gives the nutritional information and the cost per serving. Very helpful!

Source: Campbell's Kitchen



Hearty Chicken & Noodle Casserole

• 1 can Cream of Mushroom soup
• 1/2 cup milk
• 1 cup frozen vegetables
• 2 cups cubed cooked chicken
• 1/4 of a 12 ounce package medium egg noodles (about 2 cups)
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/2 cup shredded cheddar cheese

Stir the soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in a 1 1/2-quart casserole dish.

Top with the Cheddar cheese.

Bake at 400°F. for 25 minutes or until the vegetables are tender.