I like that this recipe makes 4+ servings and is made completely from non-perishable items: canned meat and veggies and dry pasta and herbs. That means I can keep the ingredients on hand and make it whenever necessary. I made it in my crockpot, mostly because we're on the road and the crockpot, electric skillet, and microwave are really all I have to work with, but it can just as easily (perhaps more easily) be made in a pot on a stovetop. For serving a larger family, simply double the recipe.
A note on the seasonings: I used garlic powder, dried herbs, and a squirt of bottled lime juice for flavor. Other suggestions would be powdered or minced dried onions, dry ranch or Italian dressing mix, salt and pepper, or whatever seasonings you prefer. You can also add any fresh veggies you have on hand in place of the canned veggies, or use precooked chicken instead of canned. For the pasta, I used mini bowties as they cook relatively quickly, but any smallish pasta would work, such as penne or shells. Also, I used only half a small can of evaporated milk to make the sauce; if you prefer a creamier soup-like consistency, use a full can or more.
1/2 lb small pasta, cooked and drained
1 can cream of potato condensed soup
1/2 can evaporated milk
1 small can mixed peas and carrots, drained
2 12oz cans white meat chicken, mostly drained
Seasonings to taste
After cooking and draining the pasta, place pasta back in the pot and turn to low. Add the condensed soup and evaporated milk, stir. Drain and add the can of peas and carrots; mostly drain and add the cans of chicken (a little of the water is okay). Add seasonings and stir well. Simmer 10 minutes and serve. Enjoy!
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