This is a quick, easy, and good casserole.
1 can Cream of Mushroom soup
1/2 cup milk
1/4 tsp. black pepper
1/4 cup Parmesan cheese
1 cup frozen mixed vegetables
2 cups cooked cubed chicken (You can also use canned chicken if you are in a hurry)
2 1/2 cups medium egg noodles, cooked and drained
2 cups cornflakes
2-4 Tbsp. melted butter
I add minced onions and garlic.
Stir soup, milk, pepper, Parmesan cheese, vegetables, chicken and noodles in 1 1/2 quart casserole dish. (I use a 2 quart dish) Crush cornflakes and mix with melted butter. Sprinkle mixture over the top of the casserole. In the picture above I used French's fried onions instead of the cornflakes.
Bake at 350 for approximately 30 minutes.