1 pound egg noodles
2 cans cream of chicken or mushroom soup
4 oz cream cheese, regular or onion and chive flavored
2 splashes of milk to thin sauce
Dash of garlic powder
Handful of dried parsley
1 12oz can of chunk chicken, or tuna (can use leftover chicken and cut into chunks)
1 cup frozen peas (totally optional)
White cheese (Monterrey jack, provolone, mozzarella, etc)
Boil water and cook noodles, drain. Mix soup and cream cheese in a fry pan until heated through. Thin with milk to the consistency of a cheese sauce. Add garlic powder and parsley, and peas if desired. Stir, then add chicken or tuna and stir until blended. Put noodles in a 9x13 pan then pour sauce over it. Mix until noodles are well coated. Top with cheese. Cover with foil and bake at 350 for 20-25 minutes
4 oz cream cheese, regular or onion and chive flavored
2 splashes of milk to thin sauce
Dash of garlic powder
Handful of dried parsley
1 12oz can of chunk chicken, or tuna (can use leftover chicken and cut into chunks)
1 cup frozen peas (totally optional)
White cheese (Monterrey jack, provolone, mozzarella, etc)
Boil water and cook noodles, drain. Mix soup and cream cheese in a fry pan until heated through. Thin with milk to the consistency of a cheese sauce. Add garlic powder and parsley, and peas if desired. Stir, then add chicken or tuna and stir until blended. Put noodles in a 9x13 pan then pour sauce over it. Mix until noodles are well coated. Top with cheese. Cover with foil and bake at 350 for 20-25 minutes
Note: I usually use cream of mushroom and tuna together, and cream of chicken with chicken.
I found this recipe on this food blog!
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