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.
Drain noodles.
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.
Enjoy!
Linking to:
Try It Tuesday at Dot Dot Dot
Handmade Tuesdays at Ladybug Blessings
Tutorial Tuesday at Hope Studios
Wow Us Wednesday at Savvy Southern Style
Delightfully Inspiring Thursday at Delightful Order
Foodie Friday at Designs by Gollum
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