Chicken Rotini

Instructions:

1. In a pot, bring water to boil noodles to rolling boil.

2. As the water heats, in a different pot, over medium high, pour in the cream of mushroom soup.

3. Next add the dehydrated milk powder and water for the powdered milk to the mushroom soup.

4. Add the seasonings: chicken bouillon, dry onions, garlic powder, italian seasoning, salt, and pepper. Stir well.

5. Open the cans of peas and chicken. Drain the water from the cans into the sink.

6. Add the drained chicken and peas to the mushroom soup. Let simmer on medium as the noddles cook.

7. Once the water is boiling for the noodles, open the package of noodles and dump in the uncooked noodles into the boiling water.

8. Let noodles cook for 8-15 minutes, depending on "al dente" you like your noodles.

9. Once the noodles are fully cooked, pour the pot of water and noodles into a strainer in the sink to drain the water.

10. Rinse the noodles with cold water in the strainer, using a spoon to move the noodles around to make sure all the noodles are cooled equally.

11. Once the noodles are drained and cooled, if your pot is large enough, add the noodles to the mushroom chicken soup pot and mix well together.

12. If your pot isn't big enough for both, no big deal. Serve the noodles into individual bowl(s) and top with the mushroom chicken soup right into the bowl.

13. Stir the noodles and mushroom chicken soup together well.

14. Top with salt and pepper to taste and enjoy!