In Lancaster, Ohio, Shirley Heston can prepare this stovetop supper in mere minutes. Canned soup makes the sauce a snap to throw together while the noodles boil. It's comforting and inexpensive, too, at $1.22 per serving.
Ingredients
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 3/4 cup milk
- 1/3 cup grated Parmesan cheese
- 1/8 teaspoon pepper
- 3 cups cooked wide egg noodles
- 2 cups cubed cooked chicken
Directions
- In a large saucepan, combine the soup, milk, Parmesan cheese and pepper. Stir in the noodles and chicken; heat through.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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