Chicken Casserole

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Dilute the cream of mushroom soup with about a third of a can of milk. Add salt and pepper to taste (I use alot but you can also salt and pepper while eating). I also drain the juices from the cans of chicken and can of corn and use that to dilute the soup mixture further. Boil up some egg noodles (broad or extra wide) for the required 'al dente' texture. Noodles will cook a little more while in the oven. Mix the soup, chicken, corn and add about 3/4 of a 2 cup bag of cheddar cheese. If it is too thick, you can add a little more milk - if mixture is fairly loose, that is good because the cheese will thicken it up. I sprinkle the rest of the cheddar cheese on top. Use Kellogg's Corn Flake Crumbs for the topping. Bake at 350 until it's bubbling on top. Enjoy!!