Cooking Directions

• Heat the soup, milk, black pepper, cheese, chicken and noodles in a 4-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Season to taste.  Sprinkle with the parsley before serving.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken and Mushroom Soup
• 0.5 cup milk
• 0.125 teaspoon ground black pepper
• 0.333 cup grated Parmesan cheese
• 2 cups cubed cooked boneless, skinless chicken breast
• 3 cups cooked egg noodles (from 4 ounces/about 3 cups dry)
• 1 tablespoon chopped fresh parsley