Southwestern Cheddar Casserole
2 skinless/boneless chicken breasts, cubed
1 14-oz can cream of chicken soup
1 chicken broth bouillon cube
Nacho Cheddar Seasoning
1/2 lb noodles of choice (cooked)
2 cups frozen vegetables
Tortilla chips (optional)
Cube and cook chicken. Place into casserole dish. Meanwhile, cook noodles until al dente. Drain and add noodles to casserole. Add vegetables. Stir until well mixed. Boil approximately 1/4 cup of water in a small saucepan. Completely dissolve bouillon cube. Add can of soup to bouillon and water. Stir until well mixed add to casserole. Stir one more time. Cover, bake at 375 F for 30 minutes. After removing from the oven, shake 1-2 tbsp of Nacho Cheddar seasoning over top of casserole. Stir and serve. Variation: Break up tortilla chips into small pieces. Cover the casserole with chips. Bake uncovered.
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