Chicken and Chinese Noodle Casserole

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1 16-ounce package Chinese noodles
• 1/2 cup sliced mushrooms
• 1/2 cup sliced celery
• 1/2 cup chopped onion
• 1/2 cup sliced carrots
• 1/2 cup sliced bell pepper
• 1 cup chicken broth
• 1/4 cup soy sauce

Directions

1. Preheat oven to 350°F.
2. In a large bowl, combine chicken cubes, olive oil, garlic powder, onion powder, pepper and salt. Toss to coat.
3. Spread chicken in an even layer on a baking sheet. Bake for 15 minutes, or until chicken is cooked through.
4. Meanwhile, cook noodles according to package directions. Drain and set aside.
5. Heat a large skillet over medium-high heat. Add mushrooms, celery, onion, carrots and bell pepper. Cook for 5 minutes, or until vegetables are tender.
6. Add chicken broth and soy sauce. Bring to a boil. Reduce heat to low and simmer for 5 minutes.
7. Add cooked chicken and noodles to the skillet. Stir to combine. Cook for 2 minutes, or until noodles are heated through.
8. Transfer to a 9x13-inch baking dish. Bake for 20 minutes, or until heated through.

Interesting Facts

• This casserole is a great way to use up leftover cooked chicken.
• You can substitute other vegetables for the ones listed here, such as peas or broccoli.
• For extra flavor, add a few drops of hot sauce to the casserole before baking.