Cheesy Chicken and Noodles


Ingredients

  • 3 cups water
  • 1 tablespoon chicken bouillon granule
  • 8 ounces wide egg noodles
  • 1 cup frozen peas and carrot
  • 1/3 cup chopped onion
  • 1 (10 1/2 ounce) can cream of mushroom soup or 1 (10 1/2 ounce) can cream of chicken soup
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • 10 ounces cooked chicken (canned is fine)
  • 1/4 teaspoon ground black pepper


Directions

  1. Bring water and bouillon to a boil in a large saucepan.
  2. Stir in uncooked noodles, then cover and simmer for 5 minutes, stirring occasionally.
  3. Add vegetables and onion, cover and simmer 5 minutes or until noodles are tender and most liquid is absorbed.
  4. Add soup, cheese and milk, mix well.
  5. Stir in chicken and pepper, heat through.

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