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Ingredients

• * 2-1/2 cups diced, cooked chicken or turkey
• 2 cups uncooked elbow macaroni or penne
• Note: I have used leftover macaroni/penne and have used uncooked pasta and both work well. If you do use cooked pasta, make sure it is al dente.
• 2 (10 1/2 ounces) cans cream of chicken, mushroom or celery soup
• 1 (12 oz) can evaporated milk
• 1-3/4 cup chicken broth
• 1 medium onion, chopped
• 1/2 tsp. onion powder
• 1 Tbsp. parsley flakes
• 1 small can water chestnuts, drained and sliced/chopped
• 1/2 pound cheddar cheese, shredded
• Note: Monterey Jack, Tex Mex or swiss cheeses also work well with this recipe ;-)
• 1/2 teaspoon salt & pepper
• *Note: must be prepared at least one day ahead

Description

This Casserole Is Great For Home Or Potluck. It's So Comforting And I Will Often Toss In Diced Celery, Green Pepper Or Frozen Peas.

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