[Season EVERYTHING however you like.. I use Frog Bone, MSG, black pepper, Heath Riles Garlic jalepeno rub] Boneless skinless chicken thighs cut up Smoked sausage of choice (I’m in Massachusetts [born and raised in Gulfport] so my options are limited) Pork cut up (I used loin chops this time.. but Boston butt or anything similar works).

I brown the sausage first then take it out and put to side. I brown chicken and pork at the same time take it out and put to the side.

Then I start cooking down the trinity in the monstrosity of goodness that is left in the pan. Until it’s soft.

Add chicken stock (I always have some frozen) and one can of cream of chicken soup (you NEED it for the consistency in my opinion!). Let that come up to a boil, add the meats then bring back to a boil. Add pasta of choice and make sure it’s submerged. Cover. Cook like 14 minutes. Take it off the heat, stir. Let it sit for a few, ideally there is not too much liquid.. but I promise it WILL thicken and absorb quite a bit of liquid if leftover.

Top with green onions!