My mom and grandma used to make this casserole all the time when I was little, and it was always one of my favorite dishes!
I hope you try it and enjoy it as much as we do!
2 large chicken breasts, cooked and cut into small cubes
1 & 1/2 batches homemade cream of chicken soup (click here)
1 can evaporated milk
1 (15 oz.) Jar Cheez Wiz cheese sauce
1 (12 oz.) package spiral pasta
1 & 1/2 cups peas
Cook noodles according to package directions; rinse and drain.
Mix together the chicken cubes, pasta and peas in a large bowl; set aside.
In a saucepan, whisk together evaporated milk, cheese sauce and soup over medium heat until everything is well combined.
Pour over pasta mixture and stir until evenly coated. Pour into a greased casserole dish.
Sprinkle generously with cornflakes crumbs (covering the whole top of the casserole).
Bake at 375 degrees for 30 - 40 minutes, or until the center is hot and the pasta is tender. Serve!
-The amount of cornflake crumbs depends on the size of your casserole dish. The bigger the dish, the more crumbs you will need!!
-You can easily make this ahead of time and refrigerate. You will just need to allow extra baking time, since it will be very cold.