1 can Campbell's Cream of Celery Soup (or Cream of Mushroom)
1 can chicken broth
1 1/2 in ch thick piece Velveeta, torn into quarter-sized pieces
1/2-1 lb cooked chicken, bones removed and cubed/shredded
1/2 cup shredded cheddar cheese (optional)
Salt and pepper to taste
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Let's Make It
Begin by preparing the noodles. (Use as many noodles as you would for regular spaghetti) Cook them until just BEFORE al dente. (They will finish up in the oven.)
Melt the butter in a skillet and saute all vegetables for about 5 minutes over medium heat. Add the cream of celery or mushroom soup, and then slowly add in the chicken broth, stirring until smooth. Add the Velveeta slowly, stirring constantly. Add chicken and shredded cheese (if desired), stirring until cheese is melted. Add seasoning to taste. Drain noodles and add to above mixture, stir to combine.
Pour entire mixture into greased casserole dish and cook in a 350 degree F oven for 30 minutes or until bubbly and slightly crispy on top. Let sit for 5-10 minutes before serving. Serve with French bread or a salad for a great, easy meal.