LTS Scalloped Chicken and Corn

 

6 oz. Macaroni

1 can Chicken Broth

¼ C. dried Onion

½ C. dried Celery

1 can Chicken

1 can Creamed Corn

1/3 C. Cream of Anything Mix + ½ C. Water (or a can of cream of chicken soup)

8oz. Velveeta (or similar processed shelf stable “cheese”), cubed

1 tsp. Parsley Flakes

1/8 tsp. Pepper

Dash Worcestershire Sauce

 

Simmer noodles in broth until almost done.  Drain off most broth, leaving enough to rehydrate the onion and celery. Add in the dried vegetables and let them sit a minute or two to absorb the warm liquid.  Strain in chicken juice, add water and cream of chicken soup mix and stir until combined.  Add all other ingredients, including strained chicken.  Spread in greased 8 x 12 casserole dish and bake at 375 for 25 minutes.