Well, thanks to recipe.com again.
This one is pretty similar to a couple of others we have but it’s tasty and pretty easy so definitely worth adding to the appetizing arsenal. Afterall, you can NEVER have too many easy and tasty dinners, which is why you come Here (for which I am ever so thankful)!!!
I made this one Saturday night while it was full blown winter outside (snowing pretty hard with some pretty bad road conditions) and it kept us nice and toasty as well as sated. Good combo in my book. So here it is for you.
Total Time: 25 mins
Servings: 4 (I doubled it and made 6-7 servings)
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken and Mushroom Soup (I used 1 can Cream of Chicken and Mushroom and 1 can Cheddar Cheese)
1/2 cup milk
1/8 tsp. ground black pepper
1/3 cup grated Parmesan cheese
2 cups cubed cooked chicken or turkey (2 bags Roasted Diced Chicken)
3 cups medium egg noodles cooked and drained
Chopped fresh parsley (I omitted due to lack of remembering LOL)
Heat the soup, milk, black pepper, cheese, chicken and noodles in a 4-quart saucepan over medium heat until the mixture is hot and bubbing, stirring occasionally. (I cooked chicken and other ingredients while noodles were cooking and then just topped the noodles with the creamy mixture.)
Sprinkle with the parsley before serving (if you remember!).
We enjoyed this one and hope that you will too