Fancy That!

John saw this recipe in a magazine he was reading while Buffy the Hair Slayer wacked all his hair off the other day. (Hate it when she does that!) So I attempted this recipe once, and the second time I got it right because I put it in the oven and got the noodles a little crunchy on top as it baked. For John, that was the best part! I used my favorite - Cream of Celery soup and added 2 cups of peas and carrots. My dad would say, "You ARE your mother's daughter." It's just because she likes to substitute ingredients sometimes. Hehehehe! At least this was a hit with Jared, and a good way to get him to eat his veggies.

CHICKEN NOODLE CASSEROLE


From: Campbell's Kitchen
Prep: 15 minutes
Cook: 10 minutes

Serves: 4

Ingredients:


1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken and Mushroom Soup
1/2 cup milk
1/8 tsp. ground black pepper
1/3 cup grated Parmesan cheese
2 cups cubed cooked chicken OR turkey
3 cups cooked medium egg noodles (about 3 cups dry)
Chopped fresh parsley for garnish

Directions:

In large saucepan mix soup, milk, pepper, cheese, chicken and noodles. Over medium heat, heat through, stirring occasionally. Garnish with parsley.

TIP: For 2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound skinless, boneless chicken breasts or thighs, cubed, 5 min. or until chicken is no longer pink.