What is great about this recipe is that you can toss any leftover vegetable into it. This day, I had some leftover broccoli and tossed that right on top. YUM!
1/2 package egg noodles, cooked according to package directions
2 cups leftover shredded chicken
1 cup carrots, cut up and boiled until tender (can sub frozen carrots)
1 cup frozen corn
1 cup milk
2 cans cream of chicken soup
1/2 tsp pepper
Preheat oven to 350 degrees. Combine all ingredients into a 13x 9 baking dish and bake for 30 mins. Serve warm.
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