Chicken Noodle Casserole II

Submitted to allrecipes.com from Heather

INGREDIENTS:

1 (8 ounce) package Rotelle noodles, cooked 2 skinless, boneless chicken breast halves - cut into cubes 1 tablespoon minced onion 1 ½ c *Chicken Stock (I use cornstarch to thicken and add onion powder and garlic salt to taste) 1 1/4 cups milk (or milk substitute) I love the idea of having quinoa in my pasta because it is a complete protein and when there is multiple allergies, it's harder to get all the nutrients your body needs. This pasta is made out of quinoa and corn. This brand can be bought at some Smith's stores.

1 (14.5 ounce) can peas and carrots, drained salt and pepper to taste paprika to taste 1 teaspoon chili powder 4 slices Monterey Jack cheese (optional) 4 slices soft white bread, cubed (optional)

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Spread cooked egg noodles in a 9x13 inch baking dish and set aside.
2.	In a large skillet over medium high heat, sauté cubed chicken meat with onion for about 7 to 10 minutes, or until chicken is cooked through and no longer pink inside. Add the soup, milk, peas and carrots and stir together. Season with salt and pepper, paprika and chili powder to taste. Stir until just bubbly and remove from heat.
3.	Stir chicken mixture into noodles in baking dish until well combined; top with cheese slices, then bread cubes (I did not put the cheese or bread and it still tasted yummy).
4.	Cover and bake at 350 degrees F (175 degrees C) for about 30 minutes or until bread is toasted; serve hot. *The original recipe had a can of cream of chicken and I added chicken stock instead. This recipe was retrieved from allrecipes.com on March/5/2011