Ingredients
- 1 (16 ounce) package wide egg noodles
- 2 (5 ounce) cans chunk chicken, drained
- 2 (10.5 ounce) cans condensed cream of mushroom soup
- 0.5 teaspoon garlic salt
- 0.5 teaspoon ground black pepper
Steps
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Return pasta to the pot and add in chicken, condensed soup, garlic salt, and pepper over medium heat. Heat through, 5 minutes.