I made this for lunch the other day, a little time consuming but not to bad.
Small Shell pasta
5 chicken legs
1 can Cream of Chicken Soup
Milk (I used RICE MILK...click HERE for recipe)
Bread Crumbs(Plain or seasoned up to you)--OPTIONAL
Your choice of shredded cheese - OPTIONAL
Ok here we go...........................
Cook chicken legs any way you want, I did mine in my pressure cooker, 7 minutes.
In the meantime, cook your pasta. I poured and even layer of pasta in a 9x13 pan, add enough water to cover pasta, and then microwaved for 15 minutes, or until al dente.
When pasta is one drain well.
While the pasta is draining, empty can of soup into a bowl and add a can full of milk and mix well.
To soup mixture add the pasta.
Cut cooked chicken into bite size chunks and add to the pasta/soup mixture.
Lightly oil a 13x9 pan and add the chicken/pasta mixture.
Top with bread crumbs and cheese if you have opted to use them.
Bake at 350F until nice and bubbly.
Allow to cool for 15 minutes and then serve.