Rotisserie Chicken and Noodles

• 12 oz Heartland Extra Wide Egg Noodles
• 1 can (10.5 ounces) cream of chicken soup
• 1 cup milk
• Salt and pepper, to taste
• 1 1/2 cups shredded cheddar cheese, divided
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 fully-cooked rotisserie chicken

1. Preheat oven to 350° F. Spray a 9 x 13-inch baking dish with nonstick spray coating.
2. Cook pasta according to package directions; drain.
3. Combine soup and milk in a large mixing bowl; whisk until smooth. Stir in salt and pepper, to taste, 1 cup cheese, and mushroom pieces.
4. Cut chicken from bone and coarsely chop.
5. Discard skin and bones; add chicken to soup-cheese mixture.
6. Fold in cooked noodles.
7. Spoon into prepared baking dish.
8. Cover with aluminum foil and bake 20 minutes.
9. Sprinkle with reserved cheese and bake, uncovered, 5 to 10 minutes or until hot and cheese is melted.

Comment on this recipe: