(Sorry for the sloppy photo - only had the phone camera this time)
Here's a simple, fast, inexpensive, and easy solution to a meal most anyone can make. Made even faster and easier using an "Instant pot" style multi-cooker to turn it into a 1-pot dinner.

Gets you in and out of the kitchen in about 20 minutes (Cook's time is under 10 minutes), costs only a few bucks, makes 8+ servings, and results in a very nice, creamy, rich, tasty meal that'll stick to the ribs and satisfy for hours.

Certainly not "Haute Cuisine", but more a "dump & go" recipe that doesn't even require any knife skills, just stirring. Perfect for bachelor or dorm cooks just getting started in kitchen skills, or anyone who just wants a quick and easy meal at the end of a long day.

Vrghr included a couple extra, optional ingredients to kick the flavors up a little. But you can leave those out and still end up with a very tasty result.

Here's a couple links to the "Better than Bullion" stock bases wuff used instead of broth, in case your local markets don't have them in on the shelf. Their quality broths definitely boost the flavor!
Chicken Base: https://www.amazon.com/Better-Than-.....dp/B00WN61K3U/
Garlic Base: https://www.amazon.com/Better-Than-.....dp/B078MFX69B/

INGREDIENTS:
1 lb small Pasta Shells
2 cans (5 oz) Tuna (oil or water packed) (can use more if desired) (with the liquid)
1 can (8 oz) stems & pieces mushrooms (with the liquid)
1 can condensed Cream of Mushroom soup
4 C hot water +(1 TBS Better than Bullion Chicken Base & 2 tsp Better that Bullion Garlic Base)
2 tsp minced garlic
½ tsp ground black pepper
1 TBS Fish sauce (OPTIONAL)
2 tsp Sriracha hot sauce (OPTIONAL)

~5 oz whipped Cream Cheese (can use regular cream cheese, but the whipped dissolves faster)

DIRECTIONS:
Add the chicken and garlic Bullion to the hot water and stir and the Bullion is thoroughly dissolved
Add everything but the pasta shells and the cream cheese to a multi-cooker (Instant Pot) or pressure cooker. Stir everything together until the soup somewhat dissolves
Pour the pasta shells on top of the liquid and pat down until submerged, but don't stir in

Secure the lid and pressure cook at high (normal) pressure for 9 minutes

Do a quick release (vent). And when the pressure drops, immediately remove lid and stir in the cream cheese into the still-hot and bubbly mixture

Ladle into bowls and serve

!DEVOUR!

(Makes 8+ servings)