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. Season to taste. Sprinkle with the parsley before serving.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken and Mushroom Soup0.5 cup milk0.125 teaspoon ground black pepper0.333 cup grated Parmesan cheese2 cups cubed cooked boneless, skinless chicken breast3 cups cooked egg noodles (from 4 ounces/about 3 cups dry)1 tablespoon chopped fresh parsley
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