Heat olive oil in a large skillet set over medium heat. Add mixed vegetables, and garlic. Sauté for 3 to 5 minutes or until tender-crisp. Stir in chicken, soup and milk; bring to a simmer. Cook, stirring, for 3 to 5 minutes or until chicken is heated through. Stir in noodles, parmesan, lemon juice, and pepper; return to a simmer. Remove from heat and stir in parsley. Recipe Tips Substitute any of your favourite vegetables, such as broccoli and carrots or kale and corn. For a quick weeknight tip, substitute fresh mixed vegetables for frozen vegetables.

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2 Tbsp. (30 mL) olive oil 2 cups (500 mL) mixed vegetables (such as zucchini, sliced peppers and peas) 2 garlic cloves, chopped 2 cups (500 mL) cubed, cooked chicken 284 mL Campbell's condensed cream of mushroom soup or cream of chicken 1 cup (250 ml) milk 4 cups (1 L) medium egg noodles, cooked al dente and drained 1/3 cup (80 mL) parmesan cheese, grated 2 Tbsp. (30 mL) lemon juice 1/4 tsp. (1 mL) freshly ground pepper 2 Tbsp. (30 mL) fresh parsley, finely chopped