Chicken Finger Pasta

Chicken Finger Pasta

Ingredients:

1 can cream of chicken soup

Milk

Bag of frozen chicken finger's

Frozen Broccoli 

 Frozen Peas

Some type of pasta

Salt and pepper to taste

Preheat oven to temp on chicken finger's bag. Place desired amount on baking pan.  Bake for required amount of time (Usually about 12-15 minutes).  While chicken finger's are baking, mix 1 can of cream of chicken soup and one can of milk together in a pot. Heat to simmer. 

Boil some water and add the pasta of choice. Cook pasta about 7-9 minutes. Drain and set aside. 

Cook up your Broccoli and peas. (I prefer the microwave to save time) Then set aside.  

Once the chicken finger's are done cooking, set them aside and let them cool.

When they are cool enough to touch without burning your fingers, break them into chunks. 

Mix the chicken finger chunks, broccoli, and peas together with the cream of chicken soup.

Pour over pasta and serve!

I don't have any specific amounts to suggest. I always 'eyeball' everything. Since it's just my husband and I, I only make enough pasta to serve 2. Then add the other ingredients until I feel I have a good ratio of ingredients to soup. Feel free to increase any of the ingredients to fit the amount of people you plan to serve. I think the recipe is pretty much fool-proof!! I hope you enjoy it! :)