Chicken Chunks

Ingredients:

• 1-2 diced chicken breasts (think bite-sized pieces)

• 1 can of cream of chicken soup

• 1 cup of milk (may need more)

• Elbow noodles (use about half of a 1lb box)

• 8oz shredded cheddar cheese (I like to shred mine fresh from a block)

• Salt/pepper to taste

• Additional seasonings: I like cumin and Tony’s Creole seasoning

• Optional: Panko crumbs to top the casserole

Directions:

1. Preheat oven to 400 degrees and spray a 9x13 casserole pan with cooking spray

2. Dice chicken into bite-sized pieces and add to the casserole pan

3. Add half a box of elbow noodles into the casserole pan with the chieken

4. Add cream of chicken soup and milk. Stir everything to combine it. Make sure it feels “wet” so that the noodles and chicken can cook without drying out

5. Add salt, pepper, and any additional seasonings. You can also dice peppers or another vegetable and add it now

6. Add about 80% of the shredded cheese in the casserole dish and stir to combine

7. Top the casserole with the remaining shredded cheese, panko crumbs, and I like to add parsley flakes to make it look fancy

8. Cover with foil and bake in the oven for 30 minutes

9. Remove foil and bake an additional 20-30 minutes

10. Enjoy!