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Campbell's Kitchen Chicken Noodle Casserole

Reviewed: Nov. 9, 2010
I used this recipe as an idea. First I used one can Campbells reduced salt cream of chicken and 3/4 can of regular cream of chicken soup. I sauteed onions, carrots and celery until soft. added the soup and some milk, salt, pepper, and garlic powder and let it cook over low heat. I was VERY short on time this day and didn't have any chicken thawed so I used a can of Swanson's chicken. I used 1 pound of elbow pasta. Once the pasta was cooked and the mixture simmered for a few minutes, I combined them all, plus some fresh parmasan cheese and put it in a baking dish and baked until heated through.
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