Chicken Ala-Gone

Ingredients

• 1 lb. pkg. thin spaghetti noodles
• 1 large can cream of chicken soup (family size)
• 1 cup sour cream
• 2 cups cooked and diced chicken breast (or more)
• 1-2 stalks celery chopped fine
• 2-3 carrots peeled and sliced in thin coins
• -1 cup frozen peas
• tsp. garlic pd. Or 1 clove minced garlic
• tsp onion pd.
• Salt
• Pepper
• Liberal dash of paprika

Directions

Peel carrots, and slice into coins, Chop celery
Bring water to boil for spaghetti, add carrots, and celery with the noodles and cook specified time on box.
Drain noodles and veggies into colander that you have placed the frozen peas (they will cook by the hot liquid pouring over them, and not get soggy). When completely drained, place noodle mixture into a greased 9X13 pan.
In a large sauce pan heat cream of chicken soup with can of water until very warm, you might need to use a whisk to remove lumps. Add seasoning, and when all lumps are gone and soup is heated, add the chicken breast and sour cream just until completely blended.
Ladle mixture over the top of the noodles, and work in the sauce and chicken with spoon to get it distributed throughout.

Bake 350 until top is lightly browned, Or until heated through, about 30min.
You can also add a layer of shredded cheese to the top before baking, for those who love cheese.
** In place of garlic and onion, I usually use 1-2 tsp Canadian steak seasoning from Sams Club. It is a blend of garlic and spices.