Chicken & Noodle Casserole

Chicken & Noodle Casserole
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1/4 tsp. ground black pepper
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
2 cups medium egg noodles, cooked and drained
1/4 cup grated Parmesan cheese
1/2 cup shredded Cheddar cheese (about 2 ounces)

Stir the soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in a 1 1/2-quart casserole dish. Bake at 400°F. for 25 minutes or until the vegetables are tender. Stir the chicken mixture. Top with the Cheddar cheese.

OPTIONS:

Golden Onion Chicken & Noodle Casserole: Substitute 1/2 cup crushed French fried onions for the Cheddar cheese.

Hearty Chicken Casserole with a Twist: Substitute 2 cups cooked corkscrew-shaped pasta for the egg noodles.