1 can cream of chicken and broccoli soup
½ cup milk
¼ cup grated Parmesan cheese
1/8 teaspoon garlic powder
1/8 teaspoon pepper
2 cups broccoli florets
2 medium carrots, sliced
2 ½ cups corkscrew macaroni, cooked
In a saucepan mix soup, milk, cheese, garlic powder, pepper, broccoli and carrots.
Heat to a boil.
Cover and cook over low heat 5 minutes or until vegetables are tender-crisp, stirring occasionally.
Add macaroni and chicken and heat through.