Crockpot Noodle Casserole

This recipe is basically an adaptation of my Tuna Noodle Casserole recipe that I made in the crockpot and substituted chicken and turkey instead of tuna. It was an easy two-hour meal in my pressure cooker crockpot, and turned out tasty and filling. I didn't have fresh chicken handy, so I used a can of chicken and a can of turkey for the meat. I also used a can of roasted garlic cream of mushroom soup instead of plain, which gave it a wonderful savory flavor!

Ingredients:
1 can cream of mushroom soup
1 cup milk or 1 can of evaporated milk mixed with water
1 cup water
1 cup shredded cheddar or fiesta blend cheese, divided
3/4 cup peas, frozen or canned
Garlic powder, seasonings as desired
1 1/2 cup cooked chicken, turkey, or tuna
3 cups dry medium egg noodles

Mix the soup, milk, and water together in the crockpot. Add 1/2 cup of the cheese with the peas, seasoning, and meat, and mix thoroughly. Add the noodles and stir to cover the noodles with the liquid mixture. Cook on low setting for 4 hours or high setting for 2 hours. Check that the noodles are tender and most of the moisture is absorbed, if not cook longer. Top with the other 1/2 cup cheese and cook for another half hour. Serve and enjoy!