One of my favorite recipes is mom’s cream corn and chicken pasta. It’s really something that you experiment with and modify to get the consistency and content amount you want.

- Unsweetened Condensed milk (couple cans)
- Cream cheese (about a a quarter pound of it)
+ Theoretically, you could replace both of the above with canned cream and some regular milk for consistency
- Canned corn (one or two cans; I like lots)
- Leftover rotisserie white meat (the dark is eaten or otherwise left to soup with the bones)
- and of course, cooked pasta of your choice (I prefer the girthier variants but it’s up to the chef)
- A few cloves of mashed, diced, or minced garlic in all savory recipes

Like with all of the dishes you’ve shown, there won’t be leftovers a second time, but if there are, it’ll be even tastier :D

1 rotisserie chicken
1 can chicken stock
1 can beef stock
1 bag mixed vegetables
1 medium yellow or white onion, chopped
salt and pepper to taste
1/2 package of Country Pasta: Homemade Style Egg Pasta

1. Remove skin and strip the meat from the carcass. Chop or tear meat into small pieces. Reserve the skin, bones and non-used meat for stock.
2. In a large pot, heat the olive oil over medium heat. Sweat the onions adding a pinch of salt, until slightly soft (about 5-10 minutes, depending on heat).
3. Add the bones, skin and extra pieces to the pot, add the stock and bring to a boil.
4. Strain stock into another pot.
5. Add meat, vegetables and then cover and reduce to low, simmering for about 30 minutes, stirring occasionally. Add water and salt and pepper to taste.
6. Add pasta, and simmer another 10 minutes.

It is extremely easy to make and reheats well.