Heat the soup, milk, cheese and vegetables in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook until the vegetables are tender-crisp, stirring occasionally.Stir in the pasta and chicken and cook until the mixture is hot and bubbling.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.5 cup reduced fat (2%) milk0.25 cup grated Parmesan cheese1 cup broccoliflorets1 cup sliced mushrooms1 cup red bell pepper1.5 cups medium cooked tube shaped pasta (ziti), cooked and drained2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained
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