This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Easy Chicken and Noodles
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- #23819
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
2 cups wide egg noodles
1 can (10.75 ounces) cream of chicken soup, undiluted
3/4 cup milk
1/3 cup grated Parmesan cheese
1/8 teaspoon black pepper
2 cups cubed cooked chicken
directions
Cook the egg noodles as directed on the package. Drain well.
Meanwhile, combine the soup, milk, Parmesan cheese, and black pepper in a saucepan over medium-high heat. Bring to a simmer and stir in the cooked noodles and chicken. Let simmer for 3-5 minutes or until heated through, stirring frequently.
Serve hot.
nutrition data
353 calories, 12 grams fat, 28 grams carbohydrates, 32 grams protein per serving.
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reviews & comments
June 9, 2020
My very picky kids (10 and 11) loved this!
January 10, 2014
I used left over cooked bakers (potatoes) skinned and cubed, 1/8 teaspoon of each of the following: pepper, onion powder with parsley and garlic powder. I added the last 3 tablespoons of cream cheese, the last 2 Tablespoons of fresh Asiago Parmesan and about a third of a cup of last of grated cheddar to the mix. And used left over grilled chicken cubed, about two breasts. Came out like very tasty cheddar cheese chicken potato soup. MMMMMM good, great for a cold night, I would serve in a bread bowl for company or serve with crescent rolls and a salad if I had on hand. Time to go grocery shopping.
August 17, 2007
This was quick and easy, perfect for what to do with that leftover baked chicken. The family loved it! I even used reduced fat cream of chicken soup and skim milk, and it was still creamy and good. A little fresh asparagus on the side, and voila! Great meal. Will definitely make this again.