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Categories:Viewed: 39 - Published at: a year ago
Ingredients
- 1 (10 3/4 oz.) can cream of celery soup
- 1/2 c. milk
- 12 oz. cubed, cooked chicken
- 6 oz. pasta bow ties, cooked and drained
- 1/3 c. diced green pepper
- 4 oz. can sliced mushrooms
- 1 c. frozen English peas
- 1/4 c. grated Parmesan cheese
Method
- Heat oven to 375°.
- Generously grease a shallow 2 quart baking dish.
- Mix undiluted soup and milk in a large bowl until well blended.
- Add remaining ingredients except cheese and toss gently to mix.
- Turn into prepared dish.
- Sprinkle cheese evenly over top.
- Bake 15 minutes or until hot and bubbly.
- Makes 4 servings.
