Making due with what is in my pantry, meeting the cheesy taste buds of my hungry family. Also, satisfies the 'starving people' staying after service for a church business meeting or just sharing a 'family' time together.
1DICE AND SAUTE onions in large iron fry pan with EVOO
2CUBE AND SAUTE chicken breast using the same fry pan (adding additional EVOO, if necessary)
3BOIL pasta to taste
4MIX 2% milk and BOTH cans of cream of chicken soup to pot, stirring until clumps are gone and soup is hot
5GENTLY MIX Together all ingredients, EXCEPT THE SOUP (I use my hands starting at the bottom of the bowl so as not to tear up pasta), in a 4 quart Anchor glass dish (optional): ADD the COOKED pasta, sauted onion, chicken, salt and pepper, parsley, Parmesan Cheese
POUR hot soup back and forth accross the top.
6Preheat oven to 325. Bake for 1/2 hour. Enjoy the fragrance of a country kitchen
7OPTIONS: Add frozen peas for color and to satisfy veggie need.
Serve with fresh baked biscuits