1 (10 3/4 oz.) can cream of celery soup
1/2 c. milk
12 oz. cubed, cooked chicken
6 oz. pasta bow ties, cooked and drained
1/3 c. diced green pepper
4 oz. can sliced mushrooms
1 c. frozen English peas
1/4 c. grated Parmesan cheese

Heat oven to 375°. Generously grease a shallow 2 quart baking dish. Mix undiluted soup and milk in a large bowl until well blended. Add remaining ingredients except cheese and toss gently to mix. Turn into prepared dish. Sprinkle cheese evenly over top. Bake 15 minutes or until hot and bubbly. Makes 4 servings.