Ingredients
10 1/2 oz can cream of chicken soup
10 1/2 oz can cream of celery soup
1 lb chicken
16 oz sour cream
1 box (5 cups) pasta (rotini)
10 1/2 oz milk
1 bag shredded cheddar cheese
Method
Sources
📖
RecipeNLG
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Foldable wooden rack for drying fresh pasta before cooking
Multi-wheel cutter — cut multiple pasta strips simultaneously
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Foldable wooden rack for drying fresh pasta before cooking
Multi-wheel cutter — cut multiple pasta strips simultaneously
You're reading one of recipes available free. Full library with Gastronome.
Boil chicken and cook pasta in separate pans. Bring soups, sour cream, and milk to a simmer in saucepan. Add in small amount of cheddar cheese and salt and pepper to taste Once chicken is cooked shred it cut into small pieces. In mixing bowl pour in noodles then sauce. Mix together. Add in up to half the bag of cheese and mix more. Finally add in chicken and mix well. Pour mix into 9x13 inch cake pan. Add remaining cheese to top. Bake in oven for 30 minutes at 350F