Ingredients
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3 cups water
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1 tablespoon chicken bouillon granule
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8 ounces wide egg noodles
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1/3 cup chopped onion
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1 (10 1/2 ounce) can cream of mushroom soup or 1 (10 1/2 ounce) can cream of chicken soup
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1 cup shredded cheddar cheese
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1/2 cup milk
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10 ounces cooked chicken (canned is fine)
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1/4 teaspoon ground black pepper
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1 cup frozen peas and carrot
Instructions
- Bring water and bouillon to a boil in a large saucepan.
- Stir in uncooked noodles, then cover and simmer for 5 minutes, stirring occasionally.
- Add vegetables and onion, cover and simmer 5 minutes or until noodles are tender and most liquid is absorbed.
- Add soup, cheese and milk, mix well.
- Stir in chicken and pepper, heat through.