A great chicken and noodle casserole that's really easy and will feed a crowd for not much money. Easily adjusted with many different ingredients for variety from the same recipe!
3cupsegg noodlescooked according to package directions
4cupscooked chickenmeat only, diced or shredded
4cans10.75 ounces condensed cream of celery soup
3cans12 ounces evaporated milk
kosher salt and ground black pepper to taste
Preheat the oven to 350F.
In a large mixing bowl, whisk together 2 cans of the evaporated milk with the 4 cans of cream of celery soup. Blend in the cooked egg noodles and the cooked chicken. Season the mixture with the celery salt, the kosher salt and the black pepper.
Add the chopped celery and pour the mixture into a large baking dish.
Pour the remaining evaporated milk over the top of the mixture - do not mix it in - then cover the whole casserole with the crushed potato chips.
Bake the casserole for about 50 minutes and serve hot