>---> Skillet CHICKEN Vegetable And Noodle Casserole <---<
 
INGREDIENTS:

1 (8 Oz) Bag extra wide Noodles
1 14 Oz can Fully cooked Chicken with Broth
1 Cup Mozzarella Cheese
1 (8 Oz) Can or Jar sliced Mushrooms, drained
1 (10.5-Oz) can condensed Cream of Chicken soup
1 can Cut or French Style Green Beans, drained
1/2 can or small can Peas with Carrots, drained
1/2 Cup water
1/2 Cup milk
Onion Powder
Black Pepper
 
DIRECTIONS:

Cook the noodles according to package directions. 

While the noodles are cooking -- In A Large Non-stick Skillet:

Drain the chicken with broth into the pan removing any fat or grease.
Add the mushrooms and chicken soup with the water. Heat on Medium heat. 
Mix well.

Dump the Green Beans in and cover with several shakes of Onion Powder
and a little black pepper. Stir well. 

Reduce heat to low. Stirring occasionally.
    
When the noodles are done, drain and rinse. Add them to the skillet. 
Add the peas with carrots and a little more black pepper. Stir well.

Heat on Medium. Add the mozzarella cheese and stir while it melts and
while adding the milk. Combine all ingredients. Heat to slow boil.

Note: You may add more milk, pepper or onion powder according to 
the desired thickness and taste.

Serves 4-6

~*~ Copyright © 2019 Elrhea M. Bigham ~*~