Chicken Noodle Parmesan
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 cn Cream of Chicke |
soup, cream of chicken
and broccoli (10 3/4 oz) |
*
|
|
| ½ | cup |
milk
|
|
| ⅓ | cup |
Parmesan cheese
grated |
|
| ⅛ | teaspoon |
black pepper
|
|
| 3 | cups |
egg noodles
cooked |
|
| 2 | cups |
chicken
cubed cooked** |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
soup, cream of chicken
and broccoli (10 3/4 oz) |
*
|
||
| 118 | ml |
milk
|
|
| 79 | ml |
Parmesan cheese
grated |
|
| 0.6 | ml |
black pepper
|
|
| 7.1E+2 | ml |
egg noodles
cooked |
|
| 473 | ml |
chicken
cubed cooked** |
|
Directions
In 3-quart saucepan, combine soup, milk, cheese and pepper; add noodles and chicken.
Over low heat, heat through, stirring occasionally.
Garnish with parsley if desired. Serves 4.
** If desired, substitute 2 cans (5 oz EACH) Premium Chunk White Chicken, drained.
