1 lb. skinless, boneless chicken breasts, cut into cubes
1 can mushroom soup
3-4 cups water
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
1/2 cup broccoli, chopped
4 cups corkscrew pasta
1-2 cups processed cheese, cubed
salt, pepper, garlic to taste
Directions: In a large saucepan, boil the chicken until done. Add onions, celery, carrots and broccoli, cook until almost tender. Add the pasta and cook until tender. Drain the excess water. Add the soup and seasonings to taste. Pour mixture into a large casserole that has been sprayed with cooking spray. Add cheese. Bake in 350°F oven until cheese is melted.
Notes: My family likes this dish for one-dish harvest meal. Turkey may be substituted.