Easy Chicken Noodle Casserole

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!

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