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6 servings
Ingredients:
1 (16 ounce) package wide egg noodles2 (5 ounce) cans chunk chicken, drained2 (10.75 ounce) cans condensed cream of mushroom soup1/2 teaspoon garlic salt1/2 teaspoon ground black pepper
Instructions:
Bring a large pot of lightly salted water to a boil.Add pasta and cook for 8 to 10 minutes or until al dente; drain.Return pasta to pot with chicken, soup, garlic salt and pepper over medium heat. Heat through, 5 minutes.
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