Servings: 6 to 8

1½ lb boneless, skinless chicken 1½ lb boneless, skinless chicken
2 cans cream of chicken soup 2 cans cream of chicken soup
1¼ cups milk (can use empty soup can to measure) 1¼ cups milk (can use empty soup can to measure)
¼ cup grated Parmesan cheese ¼ cup grated Parmesan cheese
cooked rice or egg noodles cooked rice or egg noodles

Cut chicken into bite sized pieces. Sautee chicken in a large skillet over medium heat until cooked through and lightly browned.
While chicken is cooking, mix soup and cheese in a mixing bowl. Add milk and stir to combine loosely.
Once chicken is cooked, add sauce mix from mixing bowl and bring to a simmer, stirring occasionally. Simmer for 2 to 3 minutes until sauce thickens. Serve over rice or noodles.

You can mix in cooked vegetables (green beans, mixed vegetables, cooked broccoli) and serve in bowls instead of on plates.  You can mix in cooked vegetables (green beans, mixed vegetables, cooked broccoli) and serve in bowls instead of on plates.