Chunky Chicken and Mac

• 19 ounces chunky chicken and corn soup
• 1 12 cups shredded cheddar cheese
• 2 cups cooked large elbow macaroni
• 1 12 cups peas
• 4 toasted English muffins
• 3 hard-boiled eggs, peeled and sliced

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.

chicken, cheddar cheese, elbow macaroni, peas, muffins, eggs

Taken from www.food.com/recipe/chunky-chicken-and-mac-306647 (may not work)