This recipe has been a favorite of my family
since my kids were very small.
It was one of the meals I could make
that EVERYONE liked.
Over the years I have changed a few things to make it easier.
Here is what I do:
Fill a pot with water and bring to a boil.
Cook about 8 oz. noodles according to package directions.
I add olive oil and salt to the water.
While noodles are cooking mix the following:
1 can cream of celery soup
3/4 can milk
(it works best to use a whisk)
3 heaping Tablespoons Light Mayo
1 pkg. Steamfresh Singles Peas
Next is my secret weapon:
Add both breasts (sort of shredded) of a rotisserie chicken.
Add cooked noodles.
Top with fresh bread crumbs.
Drizzle with olive oil or melted butter.
Bake at 350 for 30 – 40 minutes
until it’s toasty brown and bubbly around the edges.
This recipe can easily be doubled.
It fits perfectly in a 9 x 13 pan.
When my kids were still home I would serve this
with fresh fruit and some good rolls.
It was always a hit.
I would give pretty much anything to go back
and have just one meal with my family
the way we were back then…before my kids grew up.
Since I can’t do that, I hope some family out there
has this for dinner…sitting around a table all together.