Chicken Noodle Casserole

INGREDIENTS

1 bag of egg noodles
2 pouches of shredded chicken OR 1 package of frozen broccoli
1 can cream of chicken soup OR 1 can of cream of mushroom soup
1 ¼ quarter cup milk
1 can mixed vegetables
1 sleeve of saltines
1 package of cheese (for topping)
Butter or oil to grease the pan

INSTRUCTIONS

1) Preheat the oven to 350 F.
2) Boil a large pot of water and add the egg noodles. Cooking according to the instructions on the package. When finished, drain and remove from heat
3) While the noodles are boiling, use butter or oil to grease a 9 X 13 baking dish
4) While the noodles are boiling, crush the saltines to create a breadcrumb-style topping
5) On medium-high heat, in a large skillet, add the soup (cream of chicken or cream of mushroom), milk, chicken (or broccoli) and the can of mixed vegetables
6) Combine the ingredients well, stirring until heated through
7) Remove the pan from the heat
8) Add the cooked egg noodles to the greased baking dish
9) Pour the contents of the skillet over the egg noodles and stir, making sure to coat the noodles thoroughly
10) Using a spatula, pat the top of the casserole flat
11) Lay slices of cheese across the top of the casserole, covering the entire casserole
12) Sprinkle crushed saltine crackers across the top of the casserole, covering the cheese
13) Bake the casserole at 350 F for 30 minutes, or until the top of the dish is browned. Serve warm

CARROT TIPS

• Use any vegetables you like in this casserole. Fresh vegetables like green peas, green beans, carrots, onions and broccoli make this dish a great way to get your daily dose of vegetables.
• Add garlic powder and onion powder to the skillet for more flavor. Or add a kick with red pepper flakes.
• You can use any kind of pasta for this dish (or than spaghetti). Use fun shapes to get kids excited for dinner.

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