Rosanna’s Chicken and Noodle Casserole

Rosanna’s Chicken and Noodle Casserole
By: Rosanna adapted from Campbell’s

1 can cream of chicken soup
½ cup milk
¼ cup sour cream
¼ teaspoon black pepper
¼ cup grated Parmigiano-Reggiano cheese
1 ½ cups frozen mixed vegetables
2 cups cubed cooked chicken*
2 cups medium egg noodles, cooked and drained (6oz dried)
1 cup vintage white cheddar cheese, shredded

*2 boneless skinless chicken breast sautéed in Grapeseed oil in a nonstick skillet over medium high heat. Let rest 5-10 minutes before cubing; this step can be done ahead of time.

Stir soup, milk, black pepper, grated parmesan cheese, vegetables, chicken and noodles in 1 ½ quart casserole dish (7x11 stoneware rectangular baking dish), top with shredded cheese.

Bake at convection 400 degrees for 15 minutes, then cancel convection and just bake at 400 degrees for another 10 minutes (25 minutes in all). Serve with garlic bread.

Serves 4