Chicken Macaroni Casserole

Need a quick and easy weeknight meal?  Need a meal you can freeze?  I have you covered!  I found this on Pinterest and I've been wanting to make this for SO long and for some reason have been putting it off.  Well I finally did it, and it was just what I expected - yummy, filling & comforting.  Oh, but it's a lightened up version, so it's not too bad for ya, another score.  I kinda thought it was going to taste like goulash, but with chicken.  I was right, it does.  Not that that's a bad thing, my grandma's goulash is one of my favorite meals of all time.  Okay okay, enough chatting, here's the deets.

You Need:

1 lb chicken breasts, cut into bite sized pieces

1/2 box elbow noodles

1 small onion, diced

1 container mushrooms, sliced

1 c chicken broth

1 can diced tomatoes

1/4 fresh parsley, chopped(next time I won't use this, didn't add much to the overall dish)

1 c reduced fat shredded sharp cheddar

spices(I used mrs. dash, s&p)

Get your pasta water(salted) going, and in the meantime cook your chicken in a medium skillet over medium-high heat.  I used some olive oil and seasoned it with mrs. dash.  Once that's cooked I used that same pan for my mushrooms & onions and let them go at it for a few.  At some point your pasta water boiled and you should have thrown in your noodles(duh!).  In a casserole dish put in your cooked chicken, parsley, tomatoes(drained slightly), chicken broth, your onion & mushrooms and half of your cheese.  Mix it all together until it's combined.  Add your noodles then mix some more.  Top with the remaining cheese & bake at 400 for about 25-30 mins or until cheese is melted and it's bubbling.  

It was yummy, I had seconds.  Right out of the casserole dish.  I have no shame.