Directions: In a large saucepan or kettle, combine 2 cups cooked, cubed chicken, 5 1/2 cups water, 4 cups milk, and 1/4 cup margarine. Heat until margarine melts, but DO NOT BOIL. Slowly stir in entire amount of soup mix. Reduce heat to low and simmer approximately 45 minutes, stirring occasionally, until pasta is tender and soup has thickened. Not recommended for crock pot. Optional: Stir 1 cup of shredded parmesan cheese during last 15 minutes of cook time OR garnish individual bowls with parmesan cheese. Ingredients: Penne pasta, creamer, flour, dried carrots, chicken bouillon (contains MSG), dried peas, dried onion, dried celery, Italian seasoning, garlic powder, basil, and black pepper.