Chicken Noodle Casserole - cooking recipe

Ingredients

6 c. egg noodles, cooked and drained
1 can cream of chicken soup
1 can evaporated milk
1 tsp. basil or parsley flakes
2 or 2 1/2 c. cooked chicken
1/2 c. thinly sliced celery, cooked tender
shredded cheese

Preparation

Spray a 10 x 13-inch cake pan with a nonstick spray.
Spread cooked noodles evenly in bottom of pan.
In a separate bowl, mix soup and evaporated milk together until smooth.
Add parsley and basil.
Pour soup mixture over noodles.
Sprinkle chicken and celery over the pan evenly.
Stir gently, just enough to combine ingredients.
Cover with shredded cheese.
Bake at 350\u00b0 for 20 minutes until hot and bubbly.