1 can (10 3/4 oz) campbells condensed cr of mushroom soup
 (regular, 98% fat free or 25%   less sodium) 
1/2 cup milk
1/4 tsp. ground black pepper
1 cup frozen mixed veg's
2 cups cubed cooked chicken
2 cups med. egg noodles, cooked and drained
1/4 cup grated Parmesan cheese
1/2 cup shredded cheddar cheese (about 2 oz.)

Stir the soup, milk, pepper, vegos, chicken, noodles and Parmesan cheese in a 1 1/2 qt casserold dish. Bake at 400, for 25 min or unti the veggies 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 Casserold with a twist: Substitute 2 cups cooked corkscrew-shaped pasta for the egg noodles.

Similiar to your and I have not tried this one yet but we were talking about adding veggies so I thought I would send it.