"Secrets to Cooking Tex-Mex"
CHICKEN NOODLE CASSEROLE
4 cups uncooked egg noodles, cooked and drained
2 cans (10 1/4 oz.) condensed cream of mushroom soup
1/4 cup milk
1 cup cubed cooked chicken
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chiles
1 box (10 oz.) frozen mixed vegetables, thawed and drained
Preheat oven to 350 degrees F. In a large bowl, combine all ingredients.
Place in a 9 x 12 x 2-inch baking dish, cover and bake for 30 minutes
until heated through. Makes 8 servings.
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