Chicken Noodle Casserole
- 1 can cream of chicken soup
- 1/2 tsp. pepper
- 2/3 cup milk
- 8 oz. thin egg noodles
- 1 lb. Velveeta cheese, cubed
- 2 cans chicken, drained (6oz. each)
- 1 tsp. salt
Combine soup, milk, cheese, salt and pepper in glass bowl. Microwave on high until cheese is melted, stirring occasionally. Cook noodles according to package directions, rinse and drain well. Add chicken and noodles to soup mixture; mix gently. Pour into buttered 8x8 inch baking pan. Bake at 325 degrees F for 45 minutes.
By Robin from Washington, IA
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