In a 1 1/2 quart casserole, blend 1 can of cream of chicken soup with 1/3 C. milk. Add 1 C. cubed, cooked chicken, 1 C. medium noodles, 1 C. cooked green beans, and 1 Tbsp. minced onion ( or 3/4 tsp. water soaked); top with buttered bread crumbs. Bake in 400* oven for 25 minutes uncovered.
Makes 4 servings.
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