Tarragon Chicken Casserole

Ingredients:

2 cans low fat cream of chichen soup
2 cups undiluted evaporated skim milk
4 teaspoons tarragon
pepper to taste
1 13 ounce box bowtie pasta, cooked ( or any pasta shape you have on hand)
2 10 ounce cans chicken, drained
1 14 ounce can peas, drained ( or any vegetable your family likes)
paprika
1/3 cup grated parmesan cheese (optional)

Mix soups and milk together. Add tarragon and pepper to taste. Mix pasta with chicken and peas. Pour soup mixture over pasta mixture. Mix well. Place in a casserole dish. Sprinkle paprika over top. Bake at 350 degrees for 30 minutes or until heated through.

Note:
If you have cheese add on top before sprinkling the paprika. If you are going strictly shelf stable, sprinkle dry bread crumbs for some crunch.