I made this Monday night and the family loved it. It started as a recipe off the side of a Kroger Private Selection Campanelle pasta bag, but I was missing 1/2 the ingredients and did not have time for a trip to the store. As I put it on the table, my husband asked me what it was - and I said, "I don't know, I just made it up!" I figured it should have a name to share it.
Prepare the chicken breasts by sprinkling them with seasoned tenderizer. I microwaved mine for 12 minutes in the new small ridged baker (a new stoneware piece from The Pampered Chef) I was impressed with how fast that works and how juicy they turn out. You could boil, bake or pan grill the chicken as well - whatever works easiest for you.
Cook the elbow macaroni per the package directions
In a large 12 inch family skillet, combine the soup, milk, diced tomatoes, green beans, chicken bullion cubes, oregano and parsley. Cook until this is bubbling.
Add chicken to the mixture after you've cooked and diced it.
Drain your macaroni and add it to the skillet. Mix it all together - salt and pepper to taste. Sprinkle it with a little Parmesan cheese if you like!