Page 180 from the April 2006 issue of Southern Living.  Basically a baked pasta casserole. I used two 10 oz cans of canned chicken as opposed to four cups of fresh.  I also used 8 oz sliced fresh mushrooms instead of a 6 oz jar.  The only other modifications was lightening up everything.  I.e. all the soups were low-fat, low-sodium, and the sour cream was also light.  Oh, and of course, omitted the salt.

The cooking times were pretty much on the mark, and I probably let it cool for around ten minutes.  Served it with a spring green salad and a 2007 Banrock Station Chardonnay from Australia.