Ingredients
1-1/2 cups cubed cooked chicken1 tablespoon canola oil1 package (16 ounces) frozen broccoli florets1 cup sliced carrots1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/2 cup milk1/2 teaspoon salt1/4 teaspoon pepper4 cups hot cooked egg noodles1/2 cup grated Parmesan cheese
Preparation
In a large skillet, saute chicken in oil for 2 minutes. Add broccoli and carrots; saute for 4-5 minutes or until crisp-tender. Stir in the soup, milk, salt and pepper; heat through. Serve with noodles. Sprinkle with cheese.
