2-3 c. cut up cooked chicken
1 lb. pkg. egg noodles
2 cans cream soup (celery, chicken or mushroom), undiluted
1 med. onion, chopped & sauteed or 1/4 c. instant minced
1/2 c. milk
1/2 stick butter, melted
1/8 tsp. pepper
1 tsp. salt
1 c. mixed vegetables, canned or frozen, cook if frozen

1. Prepare noodles as directions. Rinse and drain.

2. Add remaining ingredients, mix well.

3. Place in 2 quart casserole. Cover.

4. Bake in preheated 375 degree oven until hot and bubbly 25-30 minutes.