1 1/2 lb. elbow macaroni (or shell noodles)
1 lb. Velveeta cheese (sliced for easy melting)
5 tbsp. butter, divided
1/2 cup milk
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can cream of mushroom soup
1 (12.5 oz.) can white chunk chicken (or 1 lb. cooked chicken breasts)
1 (14 oz.) can sweet peas, drained
1 tsp. garlic salt
1 tsp. black pepper
1 tsp. Greek seasoning (Cavenders - I use this in everything)
1 sleeve saltine crackers

Cook noodles according to package directions. Drain when tender.

Add sliced Velveeta, 1/2 of the butter, milk, soups, chicken, peas and seasonings. Mix till thoroughly heated but continue to stir or it will burn on the bottom.

On another burner in a non-stick skillet add the other half of the butter. Crush the sleeve of crackers and add to the skillet. Give a sprinkle of garlic salt, black pepper and Greek seasoning. Continue to fry the crackers till brown and crispy - be careful not to burn them!

Serve the casserole in a bowl with the crispies on top... This will easily serve a family or 4 or 5 with possible leftovers...

Submitted by: Annie Sanchez