Chicken Noodle Casserole

Chicken Noodle Casserole 1 1/2 lbs. boneless chicken tenders Olive Oil 1 (12 oz.) bag frozen mixed veggies, thawed 2 (10 3/4 oz.) cans cream of mushroom soup 1 c. milk 1 lb. egg noodles Salt and Pepper to taste Preheat oven to 350. Drizzle chicken with olive oil and season with salt and pepper. Roast in oven for 30 minutes or until juices run clear. Shred. In a large pot of boiling water, cook noodles to package directions. Drain well. Combine noodles, chicken, veggies, soup, milk, salt and pepper. Transfer to a greased 9 x 13 baking dish. Bake for 25-30 minutes until heated through.