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.
