Chicken and Noodle Casserole
Boneless skinless chicken breasts diced
Green pepper diced
can cream of mushroom soup
small can sliced mushrooms drained
Velveeta Cheese shredded
In skillet, heat olive oil and season chicken with salt and pepper. Add to skillet and brown.
Grease a 9x9-inch pan and place dry macaroni on bottom. Top with cooked chicken. Sprinkle with onion and green pepper.
In medium bowl, combine soup, milk, chicken broth and mushrooms and pour over chicken. Put shredded Velveeta on top.
Cover with foil and leave overnight in refrigerator.
Preheat oven to 350 F. Bake casserole for 1 hour 15 minutes.
Nutrition information: 705 calories; 22.5g fat; 1208mg sodium; 29.9g carbohdrates; 92.8g protein.