You will all laugh at me for this recipe! But honestly, when you’re in a pinch sometimes…..

I had something completely different planned for dinner one night, but just ran out of time and energy. I took a quick stock of what I had and pulled an emergency can of Cream of Mushroom soup from the pantry and flipped it around to see if it had any recipes….TADA, a new simple winner!

Honestly, it was super easy, not really heavy, baked in 20 minutes, and everyone loved it!  Serve it with a big salad and warm rolls and you’re the champion!!

Campbell’s Chicken & Noodle Casserole:

Servings: 4

Ingredients:
1 (10-3/4 oz) can Campbells Condensed Cream of Mushroom Soup
1/2 cup milk
1 cup frozen mixed vegetables
2 cups cubed cooked chicken (I had a Costco Rotissiere Chicken shredded in the freezer, I added it frozen)
2 cups medium egg noodles, cooked and drained
1/4 tsp ground black pepper
1/4 cup grated Parmesan cheese
1/2 shredded Cheddar cheese

Directions:

1. Stir soup, milk, vegetables, chicken, noodles, Parmesan cheese and black pepper in 1-1/2 qt casserole dish.
2. Bake at 400 degrees for 25 minutes or until hot, stir.
3. Top with Cheddar cheese.