This is a casserole that started off with my Aunt Susan’s delicious Tuna Noodle Casserole recipe, and has evolved to my liking.  I make this a lot for friends who have just had a baby.  It is soooo bad for you, but it is the best comfort food you will ever eat.  Like, ever.

INGREDIENTS:
3/4 pounds of fusilli pasta, cooked to al dente.
1 can of cream of mushroom soup
1/2 cup of mayonaise (I use light mayo)
1/2 cup of milk
1 1/2 cups of shredded cheddar cheese
4 stalks of celery, chopped
1 cup of sweet white corn (frozen)
2 cans of chicken meat, I use the stuff from Costco. (Tuna is excellent as well)
Salt, pepper, and garlic powder to taste
Cheese for topping
Crushed potato chips for topping

DIRECTIONS:
Cook the pasta in salted water to al dente, set aside.

In a large saucepan, over medium heat, heat up the cream of mushroom soup, mayo, milk, and cheese until cheese is melted.  Add corn & celery.  Add chicken.  Pour noodles into the pan, and stir.

Pour into a 9×13 inch baking dish, and top with cheese and crushed potato chips.  Bake at 350° until cheese is melted and potato chips are browned.  Enjoy!