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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I found this recipe in my Campbell's Cookbook. My kids are really picky...we joke that they have a two-color rule...they don't like anything with more than two colors in it. This does not violate the two-color rule...it's always a hit when I make it. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1/2 cup onion, chopped |
1 (10 3/4 ounce) can campbell cream of mushroom soup |
1 (10 3/4 ounce) can campbell cream of chicken soup |
1 cup milk |
1/8 teaspoon black pepper |
3 cups cooked chicken or 3 cups ham, shredded or cubed |
4 cups egg noodles, cooked |
1/2 cup cheddar cheese, shredded |
Directions:
1. Cook onion in hot butter until tender in a 4-quart dutch oven.
2. Add soups, milk and pepper and heat through.
3. Stir in chicken and noodles.
4. Pour the mixture into a 3-quart casserole dish.
5. Bake for 25 minutes (or until hot) in a 400 degree oven.
6. Sprinkle with cheese and bake an additional 5 minutes or until the cheese is melted.
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