Autumn Noodle Bake | Anita's Tried & Heart Healthy Recipes
Adapted from Del Monte Foods - 10 3/4 ozs low-fat cream of mushroom soup - 1/2 cup fat-free milk - 8 ozs chicken breast cubes, cooked - 4 ozs frozen sliced
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Ingredients
- 10 3/4 ozs low-fat cream of mushroom soup
- 1/2 cup fat-free milk
- 8 ozs chicken breast cubes, cooked
- 4 ozs frozen sliced carrots, thawed
- 4 ozs frozen green beans, thawed
- 4 ozs egg noodles, cooked and drained
- 1 tsp salt
- 1/2 c cheddar cheese, shredded
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