I did the question mark because I have not made this yet. (Video)
But it looks good…somewhat health-ish…and economical. I’ll let you know how it goes.
1 TBSP Light Butter
2 cans of Cream of Chicken Soup
2-12.5oz cans of Chicken (I guess that’s a thing)
1.25 cups of Unsweetened Almond Milk
1LBS of frozen Peas and Carrots
0.5LBS Wide Egg Noodles
1 cup of shredded cheddar cheese
1/3 cup of bread crumbs
In a sauce pan, on low, combine butter, Cream of Chicken soup, milk, and peas & carrots.
Once blended, add in the canned chicken.
Mix and allow the concoction to cook until bubbling or hot.
Don’t over cook to avoid sticking to the pan.
Cook noodles and drain
Spray oblong casserole dish with olive or vegetable oil.
Pour the noodles in pan and cover with chicken soup soup mixture.
Top with cheddar cheese and bread crumbs
Bake at 350 for 20-25