"I found this recipe several years ago in a magazine alongside an ad for either soup or noodles. It sounded good, I tried it, my kids LOVED it and now I cook it for dinner about every other week. It's super-fast and very yummy!..."
INGREDIENTS
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3 cups water
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1 tablespoon chicken bouillon granule
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8 ounces wide egg noodles
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1 cup frozen peas and carrot
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1/3 cup chopped onion
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1 (10 1/2 ounce) can cream of mushroom soup or 1 (10 1/2 ounce) can cream of chicken soup
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1 cup shredded cheddar cheese
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1/2 cup milk
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10 ounces cooked chicken (canned is fine)
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1/4 teaspoon ground black pepper