Easy, Yummy, Creamy, Chicken Tetrazzini

Recipe by MinnesotaMolly
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READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (10 1/2 ounce) can cream of mushroom soup
  • 2
    cups noodles (medium shells, or rotini work best)
  • 1
    tablespoon onion salt
  • 5 14
    ounces milk (fill the empty soup can half way with milk)
  • salt and pepper
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DIRECTIONS

  • Cook noodles as directed on box.
  • Partially thaw chicken, then dice.
  • Cook chicken in skillet.
  • In a separate small sauce pan, add cream of mushroom soup, milk, and cheese. Stir over low heat until melted.
  • When noodles are done, strain, and return to sauce pan. Add the cooked chicken breast and cheese sauce mix.
  • Stir together and simmer uncovered, on low heat about 10 minutes (stirring occasionally).
  • Add salt and pepper at end to taste.
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