1 tablespoon vegetable oil
3/4 boneless chicken breast, cut into 1-inch chunks
1 3/4 cups (14-ounce) chicken broth
3 3/4 cups (6 oz) egg noodles, uncooked
1 pkg (16 oz) frozen broccoli, carrot and cauliflower mix
1/4 teaspoon ground black pepper
1 can (10 3/4 oz) cream of chicken soup
3/4 cup milk
3/4 cup grated parmesan cheese, divided
1. In 5-quart saucepan over mad heat, heat oil, add chicken. Cook 5 minutes or until no longer pink.
2. Add broth: heat to boiling. Add uncooked noodles, vegies, and pepper. Stirring to coat noodles with liquid. Heat to boiling, reduce heat. Cover, simmer 10 minutes. Stirring every 2 minutes.
3. In a medium bowl, stir together soup, milk, and 1/2 cup cheese until smooth.
4. Stir into chicken mixture. Heat through, sprinkle with remaining cheese.
4 to 6 servings
