Ingredients
10¾ozcream of chicken soup,(2 cans) condensed
¾cupmilk
1lbelbow macaroni
4tomatoes,sliced
12slicescheddar cheese,sharp, processed
Preparation
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 350 degrees F.
In a medium saucepan, heat soup and milk over medium heat until simmering. Remove from heat and stir in macaroni. Pour macaroni mixture into a 9×13-inch baking dish. Place a layer of tomatoes, then a layer of cheese slices over macaroni. Repeat.
Bake for 25 minutes or until cheese is golden and bubbly.
Serve and enjoy.
