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Chicken Noodle Casserole

Campbell's® Low Sodium Cream of Mushroom Soup provides the base for a wonderful dish featuring chicken, egg noodles, and Parmesan cheese.

Campbell's Kitchen DECEMBER 2008

  • Yield: 4 servings

Ingredients

  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken and Mushroom Soup
  • 1/2 cup milk
  • 1/8 teaspoon 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

Preparation

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.

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Chicken Noodle Casserole recipe

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