What you need:

  • 3/4 lb cooked chicken, chopped into bite sized pieces
  • 2 c elbow macaroni, uncooked
  • 103/4 oz can cream of mushroom soup
  • 1 c milk
  • 2 T onion, diced
  • 4 oz can sliced mushrooms, drained
  • 1.5 c sharp cheddar cheese, shredded
  • 1/4 t black pepper

What you do:

  • Cook macaroni per package directions; drain and set aside.  In a
    medium saucepan, combine soup, milk, onion, mushrooms and
    pepper and heat to a simmer.  Stir in cheese and heat on low
    until melted.  Add macaroni and chicken to saucepan and mix
    thoroughly.  Pour entire mixture into 11/2-2 quart casserole dish.  
    Bake, uncovered, for 15-20 minutes (or until browned on top and
    heated through) in a 350 degree preheated oven; serve.
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