Easy, Yummy, Creamy, Chicken Tetrazzini

• 1 (10 1/2 ounce) can cream of mushroom soup
• 2 chicken breasts
• 2 cups noodles (medium shells, or rotini work best)
• 1 tablespoon onion salt
• 5 1/4 ounces milk (fill the empty soup can half way with milk)
• 5 slices American cheese
• salt and pepper

1. Cook noodles as directed on box.
2. Partially thaw chicken, then dice.
3. Cook chicken in skillet.
4. In a separate small sauce pan, add cream of mushroom soup, milk, and cheese. Stir over low heat until melted.
5. When noodles are done, strain, and return to sauce pan. Add the cooked chicken breast and cheese sauce mix.
6. Stir together and simmer uncovered, on low heat about 10 minutes (stirring occasionally).
7. Add salt and pepper at end to taste.

cream of mushroom soup, chicken breasts, noodles, onion salt, milk, american cheese, salt

Taken from www.food.com/recipe/easy-yummy-creamy-chicken-tetrazzini-469300 (may not work)