Creamy Chicken & Noodles

Another Campbell’s Kitchen recipe (campbellskitchen.com), this really is a quick and easy meal! It’s very creamy and delicious, and I added freshly grated Parmesan cheese to give it a “wow” factor.

[Side Note: I had a bit of an accident while preparing this dish. Let's just say me and the grater had a bit of an argument; the grater won, and I have the scar now to prove it. Just a reminder to myself and to YOU that safety should always be a priority in the kitchen!]

Start with two large boneless, skinless chicken breasts, and cut them up into small “cubes.” Cook the chicken in a skillet over medium-high heat. (I melted a tablespoon of butter in the skillet before adding the chicken and added salt and pepper.)

Also cook 3 cups of medium egg noodles and drain.

Heat the cooked chicken and eggs noodles along with the following in a large saucepan:

• 1 can Campbell’s Cream of Chicken and Mushroom Soup (or just use their Cream of Chicken Soup, sans mushrooms)
• 1/2 cup milk
• 5 grinds of fresh black pepper
• 1/3 cup fresh grated Parmesan cheese

Continue heating until hot and bubbling, stirring occasionally. Serve with parsley and grated Parmesan cheese on top.