- 1 (10.75 ounce) can 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
- In a saucepan, combine the soup, milk, Parmesan cheese and pepper. Stir in the noodles and chicken; heat through.