Today’s attempt at a meal that would feed everybody was a huge success. I really thought at least half of the kids would complain, but they ALL asked for seconds, including the pickiest of the picky! I’m still in shock.
- 1 pkg elbow macaroni
- ½ pkg frozen peas & carrots
- 1 T salt
- 1 T oil
- ½ stick butter
- 1 can cream of chicken & mushroom soup
- 2 cans Chicken à la King
- ½ cup parmesan
- 1 T garlic powder
- 1 T onion powder
- 3 T chicken flavored soup base
- salt & pepper to taste
- shredded mozarella
- real bacon bits
- Bring water to a boil.
- Add frozen peas and carrots to boiling water.
- Bring to boil again.
- Add macaroni and cook according to package al dente directions. I add a bit of salt and oil to the water before boiling as well.
- Drain.
- Pre-heat oven to 350 degrees.
- Using the same pan from the macaroni, add the butter, and salt & pepper and bring to boil mixing thoroughly.
- Add macaroni back to the pan and mix.
- Pour sauce covered macaroni into a baking dish.
- Cover with mozarella and then bacon bits.
- Cook in 350 degree oven for 20 minutes.
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