TOTAL TIME REQUIRED: 15 minutes
Servings: 6
Ingredients:
1 can (10-3/4 ounces) condensed cream of chicken soup
1 cup milk
3/4 cup grated Cheddar cheese
1/8 teaspoon each pepper and garlic powder
1 package of wide egg noodles
2 large cans of cooked chicken
1 can of spinach, drained
Instructions:
Prepare the noodles by the package instructions. Meanwhile, in a large saucepan, combine the soup, milk, cheddar cheese, pepper, and garlic. After the cheese has melted and the mixture is smooth, stir in the chicken and the spinach. After the noodles are cooked and drained, spoon noodles onto a plate and spoon sauce on top of the noodles.
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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.