3 lbs boneless chicken, cooked and diced |
16 ounces frozen peas and carrots |
8 1/2 ounces artichoke hearts, drained and diced |
16 ounces alfredo sauce |
8 ounces cream cheese, softened |
8 ounces sour cream |
10 1/2 ounces cambels cream of chicken soup |
10 1/2 ounces cambels cream of celery soup |
6 1/2 ounces of sliced mushrooms, diced |
1 large onion, diced and sauteed |
16 ounces egg noodles, cooked and drained |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1/2 teaspoon dry mustard |
1 teaspoon oregano or 1 teaspoon italian spices |
1 tablespoon worcestershire sauce |
1 cup grated real parmesan cheese |
1/2 teaspoon of each salt and pepper |
2 cups bisquick |
1/2 cup melted butter |
1 1/2 cups heavy cream or 1 1/2 cups regular whole milk |