Quick Creamy Chicken and Noodles

Ingredients

• 10.8 ounce campbell's® condensed cream of chicken and mushroom soup canned
• 2 cups meat from a rotisserie chicken cubed cooked
• 3 cups extra wide egg noodles cooked drained
• 4 servings parsley fresh chopped
• 0.1 teaspoon ground pepper black
• 0.5 cup milk 
• 0.3 cup parmesan cheese grated

Equipment

• sauce pan

Directions

1. 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.
2. Sprinkle with the parsley before serving.