I was so in the mood for a 1960’s era casserole tonight so I made one up for dinner 😀
Sarah’s Chicken Trash-erole
1 Tbsp olive oil
1 1/4cups chopped celery
1/4 tsp fresh ground black pepper
1 tsp Italian herb blend
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom Soup Healthy Request
1/2 cup low fat dairy milk
1/4 cup sour cream
1/2 cup Parmesan cheese
1 cup frozen peas
1 7-ounce pouch chicken
8-ounces small bow tie pasta, cooked
1 1/2-ounce bag kettle potato chips, crushed (1 small bag)
Bring a large pot of water to a boil. Add in the pasta and cook for 1 minute less than on pasta package and drain.
Meanwhile in a medium pot heat the oil over medium high heat and saute the celery for 5 minutes. Mix in the seasonings, chicken, soup, milk, sour cream, peas and Parmesan till hot. Mix in the hot noodles and put in a 1 1/2-qt. oven safe casserole. Bake at 400° for 20 minutes Crush the potato chips and sprinkle on top, bake 5 minutes more.
Serves 3 to 4.