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.
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
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!