Ingredients
- 10 ounce. pkg. dumpling egg noodles
- 2 cans cream of chicken soup
- 1 1/2 c. lowfat milk
- 2 tbsp. chicken bouillon
- 2 c. chicken
- cooked & minced
- 1 (10 ounce.) pkg. frzn peas
- thawed
- 1/4 c. minced onion
- sauteed
- 1/2 c. shredded cheese
- 4 ounce. can mushrooms
Instructions
- Cook noodles and drain.
- Combine soup, lowfat milk, bouillon, 1/4 tsp.
- pepper.
- Heat to boiling.
- Remove from heat, add in chicken, peas, mushrooms and onions.
- Stir in noodles.
- Pour into large baking dish.
- Sprinkle on cheese.
- Cover and bake 30 min at 350 degrees.
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