2 (10 oz. ea.) cans cream of chicken soup or mixture of any 2 favorite cream soups*
1 cup dairy sour cream*
1 cup mayonnaise*
1 can milk (use empty soup can; I use 1/2 condensed evaporated milk plus 1/2 water)*
1 tsp. ground black pepper, or to taste
2 tsp. salt, or to taste
1 tsp. garlic powder**
1 tsp. onion powder**
1 tsp. celery salt**
1/2 tsp. ground cayenne pepper
1/2 tsp. poultry seasoning (optional)
1 cup shredded cheddar cheese*
4 cups cooked, cubed or shredded chicken (cook your own or pick a rotisserie one for convenience)
1/2 (16 oz.) pkg. egg noodles or pasta of choice, cooked & drained (I prefer whole wheat if available)
3-4 cups frozen vegetables of choice, cooked last 3 minutes with pasta (I prefer 2 cups broccoli plus 2 cups California blend)

OPTIONAL TOPPING (PICK ONE):

1 cup dry bread or crushed buttery cracker crumbs plus 4 tsp. melted butter combined
1 cup crushed, plain potato chips plus 4 tsp. melted butter combined
1 cup crumbled canned plain or cheddar French's fried onions

In large mixing bowl, add first 13 ingredients and mix well; taste for seasoning and adjust as desired.

Keep in mind, dried seasonings become stronger when cooked; however, don't skimp on cayenne pepper as it does not add heat; just a LITTLE zip.

Add the drained pasta and vegetables and mix well. Coat a 4-quart casserole dish with non-stick cooking spray (Pam). Pour mixture into casserole dish and place, uncovered, in oven.

Bake at 400°F. for 45 minutes or until mixture is bubbly; DO NO ALLOW TO OVERCOOK, WILL BECOME DRY.

Stir the chicken mixture, add topping of your choice, if any, and broil until topping just begins to brown. Allow to rest for 10 to 15 minutes before serving.

Serves: 8.

Serve with garlic toast or favorite crusty bread and you have a full meal!

Submitted by: Luvs2Cook2