Chicken Noodle Skillet Dinner

 

1
8-ounce package wide egg noodles, uncooked
2
cups chopped cooked chicken
1
10-ounce can condensed cream of chicken soup
1/2
cup milk
1
4-ounce can mushroom stems and pieces, undrained
2
tablespoons dry sherry (optional)
1/2
teaspoon salt
1
teaspoon dried parsley flakes
1/4
teaspoon ground black pepper

Parmesan cheese

 

 

Cook noodles according to package directions; drain.  In large skillet, combine noodles and remaining ingredients except Parmesan cheese.  Cover; cook over low heat, stirring occasionally, until heated thoroughly.  Sprinkle with Parmesan cheese. 

 

Serves 4.