1 (12 oz. or 1 lb.) pkg. fettuccine noodles, cooked
4 c. cooked chicken
1 can Special Request cream of mushroom soup
1 med. zucchini
4 carrots, peeled & chopped
1 med. onion, chopped
2 sm. cans mushroom stems, drained
4 cans chicken broth

Cook noodles according to package directions. Cut and prepare all vegetables. In a large covered pot add 3 cans of broth (reserve 4th can). Heat broth until hot, add vegetables and cook for 20 minutes (mainly steamed). Drain vegetables and noodles.

Spray 8"x12" baking dish with Pam. Put vegetables and noodles in dish and toss with chicken.

Mix soup with 1/2 cup of remaining chicken broth. Pour over noodle-vegetable mixture.

Sprinkle with Parmesan cheese.

Bake at 350 degrees for 25 minutes.

Serves 4-6. Can be made ahead and frozen.