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Instructions |
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Saute garlic in butter, add chopped celery and
diced onion until warm but still crunchy. If I
would have had water Chestnuts I would have added
them.
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Add to the mixture the soup and milk. Add the
chicken and heat through. Cut the Velveeta into
chunks and add to the mixture.
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Mix to the cooked noodles and put in a greased
casserole dish.
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Bake for 15-30 minutes until bubbling. You could
add any type of crunchy topping. You could also
add any type of cooked vegetable such as peas,
corn or broccoli.
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Originally Submitted
5/10/2017
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