Cooking Directions

• Heat the soup, milk, cheese and vegetables in a 3-quart saucepan over medium heat to a boil.  Reduce the heat to low. Cover and cook until the vegetables are tender-crisp, stirring occasionally.
• Stir in the pasta and chicken and cook until the mixture is hot and bubbling.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 0.5 cup reduced fat (2%) milk
• 0.25 cup grated Parmesan cheese
• 1 cup broccoliflorets
• 1 cup sliced mushrooms
• 1 cup red bell pepper
• 1.5 cups medium cooked tube shaped pasta (ziti), cooked and drained
• 2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained