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10 minutes
15 minutes
25 minutes
- 1 (16 ounce) package wide egg noodles
- 2 (5 ounce) cans chunk chicken, drained
- 2 (10.5 ounce) cans condensed cream of mushroom soup
- 0.5 teaspoon garlic salt
- 0.5 teaspoon ground black pepper
- Bring a large pot of salted water to a boil. Cook pasta until al dente, 8-10 minutes; then drain.
- Add the cooked pasta back to the pot and combine with chicken, condensed soup, garlic salt, and pepper. Cook over medium heat for 5 minutes until everything is heated through.
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