1 (10 ounce) package cream cheese, softened
1 cup mayonnaise
1 (8 ounce) package shredded Cheddar cheese
1 (3.5 ounce) package instant chicken noodle soup mix
1 (6 ounce) can cream cheese or mayonnaise
1 package dry white chocolate pudding mix
1/2 cup milk
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend the cream cheese, mayonnaise and cheese. Mix the cream cheese and mayonnaise mixture into a smooth paste. Place the chicken noodle soup in the bottom of a 9 inch pie pan. Pour milk over the chicken noodle soup and pour over the cream cheese mixture.
Bake in preheated oven for 45 minutes, or until chicken is cooked through and broth is bubbly.