1. Grab a large deep skillet that is oven safe. (Mine is a T-fal pan from Costco).

2. Pour 2 (10 ounce) cans cream of chicken soup into your skillet. Pour milk into the can and add it to the soup. You need three cans of milk total (31.5 ounces).

3. Drain a (12.5 ounce) can of chicken and add it to the skillet.

4. Add one (1.0 ounce) package of Hidden Valley Ranch Dressing Mix and 1 tsp chicken bouillon granules.

5. Stir well and bring the mixture to a boil over medium high heat.

6. Add 1 (16 ounce) box penne pasta. Stir well and bring the mixture to a simmer. Cover and allow the pasta to cook for 10-12 minutes. Make sure the heat isn't up too high. You don't want the creamy sauce to scorch.

7. When the pasta has cooked through give it a nice stir and turn your oven to broil.

8. Sprinkle 2 C mozzarella cheese over the top of the pasta.

9. Pop it into the oven and allow the cheese to melt and get bubbly and wonderful. (Should only take about 3 minutes. Watch it carefully, it can burn in just a blink of an eye).

10. Sprinkle with 1/2 tsp parsley (dried is fine).

Serve and enjoy!