These last couple months of the year seem to make up the Soup & Casserole Season at our home. With everyone’s schedule getting filled with events and parties, I like to make a meal that everyone will love as well as fill them up. This Chicken Pasta Casserole fits the bill!
Chicken Pasta Casserole
3 Cup’s Chicken, cooked, diced
1 (10.5 oz) Cream of Mushroom Soup
1 (10.5 oz) Cream of Chicken Soup
1 1/4 Cup Whole Milk
1 Cup Frozen Pea’s
1 (16 oz.) Egg Noodles, cooked & drained
1 teaspoon Black Pepper
1 Cup Cracker Crumbs
Preheat oven to 350 degree’s
Combine the chicken, soups, milk, peas, noodles and pepper together. Place into a 3 quart casserole dish. Bake covered for 30 minutes, remove lid and sprinkle cracker crumbs evenly over top. Return to oven to cook uncovered for another 5-10 minutes. * You can also substitute turkey for the chicken. perfect for those Thanksgiving leftovers.Enjoy, Lark
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