Chicken Casserole

We like having some sort of pasta dish the night before a meet.  Well, the other night was a pre-meet, so I made this chicken pasta casserole.  We ended up not eating it because no one ended up being home that night... well besides my dad.  So, we had the casserole tonight instead.

 This is one of those go-to, easy, quick to make dishes... that is also delicious.  You can make it ahead of time, refrigerate it, and then stick it in the oven to heat up when you are ready to eat it.

Chicken Casserole

Noodles
Cooked shredded chicken
2 cans cream of mushroom soup (healthy request)
Milk, cream, sour cream, chicken broth, or a combination to juice it up
Shredded cheese (about a half cup)

To cook the noodles:  Bring a large pot of water, with a little salt, to a boil.  Add noodles.  Give them a little stir.  Once the water is back to a boil, cover the pot, and turn the heat off.  Allow the noodles to sit in the pot for 20 min.  After 20 min, drain the water out, and you will have nicely cooked noodles.  This is how we cook cook all our noodles - for everything.  They turn out just right this way.

Mix the cooked noodles (about one package, but if that looks too noodley for you, do less), cooked shredded chicken (however much you think looks good, we probably mix in about 2 cups), and the cream of mushroom soup.  It will need something to juice the dish up, so add in as much as you want to make it juicy enough for you, of the ingredients listed above.  Add in a little of the cheese.  Mix it all together.  Sprinkle a little cheese on top.  Cover.  Bake at 350 degrees for about an hour.

Variation:  Add in some finely chopped onion and/or red/green peppers.

Enjoy!