1 (16 oz.) box spaghetti noodles (or any kind of pasta you like)
1 (10 oz.) can cream of chicken soup (Campbell's)
1 cup milk
lemon pepper, to taste (Lawry's)

Cook pasta as directed on box. When cooked al denté, strain and leave in sink.

In the same pan mix soup and milk till warm. Add pasta and mix together. Season with lemon pepper and serve!

Submitted by: Kyra James