1 can Chinese noodles
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1 can chunk chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chicken noodle soup
Mix all ingredients together and put in a casserole dish. Bake at 350% for 30 minutes.
October and fall are truly my favorite time of the year. I love the crisp air in the morning when it’s still not unbearably cold. Although I hate raking leaves (we hire the Macho Mowers — that’s Jameson’s company), I love to see the leaves turn colors. Oh, and a little thing called Patrick Mahomes magic, right? Autumn is busy. Juggling one son in college, one in high school and one in middle school can be a challenge as everyone has different activities. So, this week I’m sharing a recipe that hopefully you won’t even have to make a trip to the store for ingredients… you should already have most of them in your pantry, just waiting for a busy night to mix them all together.