24 ozs of pasta
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chicken a la king
1 small can mushrooms (don't drain)
1 cup chicken broth
1 to 2 pounds of cooked chicken from last night roast chicken (or turkey)
Cook your pasta according to instructions.
In a big pan, put all your canned stuff and the cup of chicken broth. Add the chicken and heat to bubbling.
When the pasta is cooked, drain it and stir it into the pot of canned stuff. Mix well.
Pour entire mess into a roasting dish, cover with shredded cheese and pop into a 300 degree oven until the cheese is nicely melted.