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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I got this recipe from the back of a Campbell's Chunky Corn Chowder can. It is so easy on a night when you are rushed for dinner. It tastes great too!! Ingredients:
19 ounces chunky chicken and corn soup |
1 1/2 cups shredded cheddar cheese |
2 cups cooked large elbow macaroni |
1 1/2 cups peas |
4 toasted english muffins |
3 hard-boiled eggs, peeled and sliced |
Directions:
1. In a sauce pan combine soup and cheese.
2. Add cooked, drained macaroni and peas.
3. Heat through, stirring often.
4. Serve over toasted English muffins
5. Top each serving with sliced hard boiled egg.
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