Whole chicken is on sale this month! Make a great meal, and use the leftovers to make chicken and noodles.
1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom 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
In a large saucepan, combine the soup, milk, Parmesan cheese and pepper. Stir in the noodles and chicken; heat through. Yield: 4 servings.
Recipe by Shirley Heston. Reprinted from Taste of Home.