(by Shirley McNevich)
1 - 10.75oz. can Campbell's cream of chicken soup
3/4 cup shredded cheddar cheese
1 tsp. onion flakes
1 tsp. parsley flakes
1 cup diced turkey breast OR chicken breast
1 cup diced carrots (cooked and drained)
1 cup green beans (cooked and drained)
1 tsp. salt
2 cups dry egg noodles (cooked according to package directions)
In a saucepan over medium heat add carrot pieces and cover with water--add 1/2 tsp. salt and stir. Cook until tender, then drain and set aside. In a saucepan over medium heat add green beans and cover with water--add 1/2 tsp. salt and cook until tender, then drain and set aside. Cook egg noodles according to package directions--drain and set aside--do NOT rinse with cold water. In a large greased skillet add cream of chicken soup, shredded cheddar cheese, onion flakes and parsley flakes--stir and cook over medium heat until the cheese is melted. Add the turkey or chicken pieces, cooked carrots, and cooked green beans--turn heat back to simmer and cook/stir until hot. Put some noodles on each plate and top with the turkey/chicken mixture.
