Sister Angela Drake
Westerly Ecclesia, Rhode Island, U.S.A.
1 can Campbells Condensed Cream of Mushroom Soup
1 can Campbells Condensed Cream of Chicken Soup
1 cup milk
1/2 cup grated Parmeasan cheese
1/4 cup finely chopped onion
1/2 cup sour cream
2 cups cubed cooked chicken or turkey
1 small can of sliced black olives
One 15 oz. package of pasta (shells, spirals, bow ties, etc. work best in this recipe) cooked and drained.
Cook pasta as per package directions. While pasta is cooking, in large bowl combine soup, milk, parmeasan cheese, onion, sour cream, olives, and chicken or turkey. Stir until blended. Add pasta and toss gently to coat. Spoon into 9 x 11 or 9 x 13 baking dish. Bake at 350 degrees for 30 minutes or until hot. Sprinkle with Parmeasan cheese if desired.
I use all low fat ingredients such as 1/2% milk instead of whole milk, non-fat sour cream, and 98% fat free Healthy Request Cambells condensed soups. The recipe is delicious with these substitutions.
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