Cheesy Chicken Noodle Casserole Recipe

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24 ounces of dried pasta, (egg noodles)
1 can cream of mushroom soup
1 can cheddar cheese soup
2 cups grated cheddar cheese
3 cups milk
4 Tablespoons melted butter
2-3 cups of pre-cooked chicken, cut into small cubes
salt and pepper to taste

Garnish: Optional, freshly chopped parsley


Preheat oven to 375F.

Grease one large baking dish or two smaller ones.

Boil your pasta 1 minute short of the suggested time. Drain and set aside.

In a large mixing bowl stir together the canned soups, milk, and butter. Whisk until smooth.

Add in chicken, half of the cheese and egg noodles.

Salt and pepper mixture to taste.

Put the mixture into the baking dish(es).

Sprinkle the remaining cheese on top.

Cover the dish with aluminum foil.

Bake for 40-50 minutes until bubbly and delicious.

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