Ingredients
| 1 | can cream of chicken soup |
| 1 | can cream of celery soup |
| 2 | cups milk |
| 1 | tablespoon Italian seasoning |
| 6 | dashes tabasco sauce (6-8 dashes) |
| garlic salt, to taste | |
| pepper, to taste | |
| 2 | cups Colby Jack cheese, shredded, divided |
| 1 | 7-ounce package shell pasta, uncooked |
| 3 | cups chicken, cooked and cubed (3-4 cups) |
| 1 | can water chestnuts, sliced and drained |
| 1 | cup onion, chopped |
| 1 | cup celery, sliced |
| 1 | small bag frozen mixed vegetables |
Instructions
Put soups in mixing bowl and beat to smooth. Add milk, 1 cup at a time, until absorbed. Add seasonings and stir well. Add 1 cup cheese and remaining ingredients, stir until well mixed. Pour into buttered or sprayed 9x13-inch casserole dish. Cover tightly with saran or Press-n-Seal wrap. Refrigerate overnight. Set out 1 hour before baking. Bake covered with foil at 325 degrees F for 1½ hours. Uncover and add remaining 1 cup cheese. Cook for 30 minutes more for light browning. Serves 10-12
