I made up this recipe on my own after looking up several different ones for a nice creamy chicken and noodles. I started throwing stuff in the pan and tweaked it over time. You can eat this right out of the pan or put it in a baking dish with a few bread crumbs on to serve later as a casserole.
1 1/2 cups cooked, shredded chicken
2 Tbsp onion, finely chopped
2 1/2 cups pasta
4 cups chicken broth
1 can cream of chicken soup
1 cup shredded cheese (chedder, American, Red Leicester)
1/4 cup sour cream
4 medium mushrooms, sliced
1/4 cup dried bread crumbs
1/2 tsp of garlic powder
salt and pepper
Cook pasta in chicken broth until it is almost done. Set aside.
In skillet, add chicken and onion to a little bit of oil and fry up for 2 minutes.
Add cream of chicken soup to chicken. Scoop pasta out of broth and add to chicken. Pour in some chicken broth until mixture is creamy.
Add in mushrooms and cook them down. Add more broth if needed. Next add cheese and sour cream. Continue to add more broth until mixture gets to a nice creamy consistency.
You can serve it right out of the pan or you can pour it into a baking dish and top it with the bread crumbs and bake at 350 F / 180 C for 25-30 minutes until golden brown and bubbling.