TOTAL TIME REQUIRED: 15 minutes
Servings: 6
Ingredients:
1 can (10-3/4 ounces) condensed cream of chicken soup
1 cup milk
1/2 cup grated Parmesan cheese
1/8 teaspoon each pepper and garlic powder
1 package of wide egg noodles
2 large cans of cooked chicken
1 can of peas and carrots
Instructions:
Prepare the noodles by the package instructions. Meanwhile, in a large saucepan, combine the soup, milk, Parmesan cheese, pepper, and garlic. After the cheese has melted and the mixture is smooth, stir in the chicken and the peas and carrots. 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 treating patients with dysphagia (swallowing problems). She is a co-inventor of the PhagiaFlex Device, co-owner of Alternative Speech and Swallowing Solutions.