Ingredients
- Servings: 8
- 1 (10 1/4 ounce) can cream of mushroom soup
- 1/2 cup milk
- 1/3 cup grated parmesan cheese
- 1/8 teaspoon pepper
- 2 cups chicken (cooked & cubed)
- 3 cups egg noodles, cooked
Recipe
- 1 in a sauce pan, combine soup, milk, cheese and pepper.
- 2 add noodles and chicken, over low heat, heat through; stirring often.
- 3 serve.
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