TOTAL TIME REQUIRED: 15 minutes
Servings: 4
Ingredients:
1 can (10-3/4 ounces) condensed cream of chicken soup
1 cup milk
1/2 cup grated Parmesan cheese
1/8 teaspoon pepper
1 package of wide egg noodles
2 large cans of cooked chicken
Instructions:
Prepare the noodles by the package instructions. Meanwhile, in a large saucepan, combine the soup, milk, Parmesan cheese and pepper. After the cheese has melted and the mixture is smooth, stir in the chicken. After the noodles are cooked and drained, stir in the noodles and serve.
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About the Author: Jolie Parker, M.S.CCC-SLP is a speech language pathologist who specializes in the treatment of dysphagia. She is a co-inventor of the PhagiaFlex Device for dysphagia, which has been clinically shown to strengthen the swallow, improve esophageal opening and laryngeal elevation, and widen the UES during the swallow.