Wednesday, April 28, 2010

Chicken Veggie Casserole

Since I post a lot of my recipe's here, don't really use any of my cookbooks I have collected and have a HUGE mess in my cubbard I decided to clean out and toss a lot of books and recipes that were collecting dust.  I find ones and think they sound good so I toss it in a pile to try later but lately I have just wanted quick, easy recipes.  So I have been trying a lot of the easy ones and tossing the ones that I just don't think will be good for my family.  Which has been great because I have come across some old favorites that I have forgotten about and hand written recipes from my Granny that I will cherish.  She was an amazing cook and I like to think I get my love for cooking/baking from her!!♥
Well this was a recipe that I clipped from a magazine that sounded yummy so we gave it a try last night and I think it will be a keeper...
(ps - stay tuned for lots more - I have been going batty waiting for this baby to come so I have been baking/cooking a lot to pass the days;)

Chicken Veggie Casserole:

1 can cream of mushroom soup or 1 can cream of chicken soup
1 c. milk
 --whisked together
2 c. cubed cooked chicken
2-3 c. frozen vegetables
1/4 tsp. pepper
1/2 c. shredded parmesan cheese
3-4 c. cooked and drained egg noodles
2 c. shredded cheese ( I sprinkled some in mixture and set rest aside to put on top)

Combine all ingredients in a 9x13 dish and mix together well.  Cover and bake 400* for 25 minutes or until hot and bubbly.  Halfway through cooking I uncovered and sprinkled more cheese on top and cooked until cheese was melted:)  Enjoy!!