Chicken Casserole

Name: Chicken Casserole
Yield: 8-10 Servings
Cuisine: American
Ingredients: 16 oz can Chicken; 1 can Condensed Chicken Noodle Soup; 1 can Condensed Cream of Mushroom Soup; 1 envelope Chicken Noodle Soup; 1 can Sweet Peas; 16 oz Wheat Macaroni; Water; Salt

Catherine MJ Mary Evans @cmjmaryevans

Chicagoland

A hearty, but not too heavy evening meal

Catherine MJ Mary Evans @cmjmaryevans

Chicagoland

A hearty, but not too heavy evening meal

Saved

Ingredients

8-10 Servings

16 ozcan Chicken
1 canCondensed Chicken Noodle Soup
1 canCondensed Cream of Mushroom Soup
1 envelopeChicken Noodle Soup
1 canSweet Peas
16 ozWheat Macaroni
Water
Salt

Saved

Steps

1

Get the water boiling for pasta in a large pot. Salt.
2

Break up chicken in frying pan.
3

Add can of chicken noodle, heat on low and continue to break up chicken.
4

Add mushroom soup stir.
5

Add pasta to the boiling salted water in the pot and cook until ala dente.
6

Mean while, break up the clump of seasoning in the envelope and drop contents on the gravy in the frying pan.
7

Ladle on about 4oz of the pasta water on the dry soup.
8

Cook gravy on low about 8 minutes stirring frequently, it will thicken with the dry soup mix blending in.
9

Stir in drained peas to gravy toward the end of the eight minutes.
10

Drain pasta and put back in pot.
11

Add the gravy to the pasta and toss it around in the pot.
12

Serve in bowls. Letting it cool to warm before serving enhances the flavors.