1 can Cream of Mushroom Soup
1/2 cup almond milk
1 cup frozen peas
2 cans chicken (Kirkland brand from Costco works good)
2 cups elbow noodles
Potato chips to desired crunchyness
1) Cook the elbow noodles according to the instructions
2) Drain the noodles and pour into a 13×11 inch pan
3) Add in the Mushroom soup, almond milk, frozen peas, and chicken.
4) Bake at 400 degrees F for 15-20 minutes (until it starts getting bubbly)
5) Crush the potato chips and layer them on top.
6) Bake until lightly browned, 5-10 minutes