Cooking Directions

• Heat the butter in a 10-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring often.  Remove the chicken from the skillet.
• Stir the soup, milk and garlic powder in the skillet and heat to a boil.  Stir in the noodles.  Reduce the heat to low.  Cover and cook for 10 minutes, stirring often.
• Stir in the cheese.  Return the chicken to the skillet. Cover and cook for 5 minutes or until chicken is cooked through and the noodles are tender, stirring occasionally.

Ingredients

• 1 tablespoon butter
• 1.25 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
• 1.333 cups reduced fat (2%) milk
• 0.25 teaspoon garlic powderor 1 clove garlic, minced
• 2 cups uncooked medium egg noodles
• 0.333 cup grated Parmesan cheese