Easy Creamy Chicken & Noodle Bake

I think I clipped this from an egg noodle ad. I have always used the green bean option. Try to make sure the noodles are reasonably in the liquid. You might want to poke them down during cooking when they become more malleable. I usually end up with a few crunchy noodles.

• Ready In: 35 mins
• Serves: 5
• Yields: 5 cups

Ingredients

• 1 3⁄4 cups water
• 1⁄2 cup milk
• 2  tablespoons butter or 2  tablespoons margarine
• 2  chicken bouillon cubes
• 1  teaspoon dried parsley flakes
• 3 3⁄4 cups  wide egg noodles or 3 3⁄4 cups  medium egg noodles, 6 oz. uncooked
• 1⁄2 lb  cooked chicken, cut into 1/2 inch pieces (about 1 1/2 cups)
• 1 1⁄2 cups frozen green beans or 1 1⁄2 cups fresh broccoli florets (tiny) or 3⁄4 cup  frozen peas
• 1⁄2 cup parmesan cheese, grated

Directions

1. Heat oven to 400 degrees.
2. In microwave-safe bowl, stir together water, milk, butter, bouillon, and parsley. Microwave at high 4 minutes or until butter melts.
3. In 11X7 inch baking dish, spread uncooked noodles; pour hot liquid over noodles, stirring to coat thoroughly. Stir in chicken and vegetables; spread noodle mixture evenly in dish.
4. Cover with foil. Bake 25 minutes, stirring half-way through baking time.
5. Stir in cheese. Let stand 5 minutes to thicken.