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2 chicken breast halves
6 oz. (2 c.) uncooked
Rottelle pasta
1 (10 oz.) pkg. frozen green
1 (10 3/4 oz.) can cream of
chicken soup, undiluted
1 (10 3/4 oz.) can cream of
celery soup, undiluted
3/4 c. milk
1/2 tsp. celery salt
1/2 tsp. poultry seasoning
1/4 tsp. pepper
1/2 c. crumbled cornflakes

Put chicken in baking dish, cover and microwave 12
minutes. Let stand 3 minutes. Cook pasta to firm. Add peas,
soup, milk, seasonings, pasta and deboned chicken, about 2
cups; mix. Microwave 15 minutes. Add cornflakes to last 5
minutes. Makes 4 servings.

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