Cheap Eats - Part 3

Hearty Chicken Noodle Casserole

Cheap, easy, and makes amazing leftovers.  What more can you ask for in a family friendly recipe? 

Two weeks ago we made White Castle Burgers.  You can find them HERE.  

Ingredients

• 1 Can of Condensed Cream of Mushroom Soup (10 3/4oz)
• 1 Can of Condensed Cream of Chicken Soup (10 3/4oz)
• 1 Cup of Milk
• 2 Cups of Pre-Cooked & Chopped Veggies (example:peas & carrots)
• 2 1/2 Cups of Pre-Cooked Chicken (cut or shredded)
• 1lb Wide Egg Noodles
• 1/4 Cup of Grated Parmesan Cheese
• 1/4 Cup of Grated Romano Cheese
• 1/2 Teaspoon of Ground Black Pepper
• 1 Cup of Shredded Cheddar Cheese
• 1/4 Cup of Shredded Mozzarella Cheese

Directions

1. Boil the egg noodles until al dente and then strain them and pour them into a well greased 9x13in oven safe dish/pan.
2. Pre-heat the oven to 400degrees F.
3. In a medium size bowl mix the soup, milk, vegetables, chicken, parmesan cheese and black pepper.
4. Pour over the noodles so they are completely coated.
5. Top with cheeses, and bake for 25minutes.
6. Let stand for at least 5 minutes before serving.

*Veggies are optional and it is easy to use jarred baby food to hide veggies.