Chicken & noodle casserole

1 can (10 3/4 ounces) Cream of Mushroom Soup
1/2 cup milk
1/4 t ground black pepper
1 c frozen mixed vegetables
2 c cubed cooked chicken
2 c medium egg noodles, cooked and drained
1/4 c grated Parmesan cheese
1/2 c shredded Cheddar cheese (about 2 ounces)
Directions:
Stir the soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in a 1 1/2-quart casserole dish.Bake at 400°F. for 25 minutes or until the vegetables are tender. Stir the chicken mixture. Top with the Cheddar cheese.

Golden Onion Chicken & Noodle Casserole: Substitute 1/2 cup crushed French fried onions for the Cheddar cheese.
Hearty Chicken Casserole with a Twist: Substitute 2 cups cooked corkscrew-shaped pasta for the egg noodles.