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onion mushroom soup nonfat dry milk Cheddar cheese chicken Parmesan cheese butter water parsley Worcestershire
Viewed: 49 - Published at: 4 years agoIngredients
- 1/4 c. chopped onion
- 1 (10 oz.) can mushroom soup
- 1/3 c. nonfat dry milk
- 1/4 c. grated Cheddar cheese
- 2 c. cubed cooked chicken
- grated Parmesan cheese
- 3 Tbsp. butter
- 1/2 c. water
- 2 Tbsp. chopped parsley
- 1 tsp. Worcestershire
Method
- Fry onion in butter; stir in soup, water, milk and cheese. Heat until blended.
- Add chicken, parsley and Worcestershire sauce.
- Bring to boil, stirring constantly.
- Drain.
- Put in casserole bowl.
- Pour sauce over half cooked noodles.
- Mix well. Sprinkle with cheese; broil until bubbly.
