First we are going to poach some chicken…you can use a whole chicken or breasts, or what I like best, tenderloins. Cube up one large package of tenderloins (into about 30-40 pieces) and place them into a pot. Cover the chicken with 2 cans of low sodium chicken broth and bring to a boil. Once it’s boiling, lower to a simmer, cover and leave on the stovetop for about 10 more minutes. Then, remove the chicken pieces and set aside and bring the broth back to a boil, adding in peas and carrots, diced bell peppers, a little diced celery and diced onions. (You can do just peas and carrots or you can really get as creative as you like here.)

Cook until aldente—just a quick blanche to soften the texture—then remove them and set aside. In a large casserole dish, pour 2 cans of condensed cream of mushroom soup with 2 cans of whole milk, whisking until smooth. In a small pan on the stove, sauté 3 cups of finely chopped Portobello mushrooms in a little bit of butter and then add them into the casserole dish along with the chicken and vegetables.

Warm the pan in the oven at 250 degrees and in the meantime, cook a package of Ronzoni Smart Taste Extra Wide Egg Noodles according to instructions. These are yolk-free egg noodles which come in a 12 oz. bag. You can also use “Dutch” brand, but as I said, this is my way of Italian-izing this dish.

You can now mix everything together and enjoy or serve it as I do, which is I add a portion of the pasta onto a bowl and then ladle everything else on top. Finish with fresh cracked pepper and if you desire, a little grated cheese. Garnish with chopped scallions.

This is a delicious and nostalgic treat, which is very classy and guaranteed to impress!