INGREDIENTS:
1 (10.75 ounce) can Cream of Chicken Soup
1 1/2 cups shredded cheddar cheese
1/3 cup grated Parmesan cheese
2 oz. neufchâtel cheese
1 cup milk
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
4 cups cooked pasta
Cook pasta in well salted water, drain and add soup, neufchâtel cheese and milk. Slowly add cheddar, stirring frequently to mix. Add remaining ingredients and serve.