Easy Chicken Casserole

This recipe is a conglomeration of ingredients that's boiled and baked, from prep to plate, in 45 minutes. BAM! A quick dinner in a flash. It's nothing fancy, but oh boy it's hearty and delicious. This chicken casserole is a family pleaser. You can always use another veg you like in this meal or what you have on hand.

Ingredients
3 cups no yolk noodles
2 boneless, skinless chicken breasts, cubed
1 head of broccoli chopped - florets
1 cup sweet corn niblets
1 sweet pepper, sliced
1 cup mushrooms, sliced
1 onion, chopped
1 cup milk
1 can cream of chicken
1 can cream of mushroom
1/2 cup shredded cheddar cheese
1/2 cup grated parmesan cheese
2 tbsp butter
1 tbsp garlic powder
1 tbsp salt
1 tsp black pepper
1 tsp turmeric



Directions
Boil 2L of salted water in 2 separate pots. In one pot, add cubes of chicken breasts. Let boil in water for 10 minutes, then drain and set aside. In the other pot, drop the noodles and all the vegetables (broccoli, onion, mushrooms, pepper, corn) and let boil for 10 minutes. 

Drain and then add chicken to same pot. Add milk, cream of mushroom and cream of chicken, all spices, cheese and butter. Mix for a minute, then pour into baking dish evenly. Sprinkle some more cheese on top, then cook at 375F for 30 minutes. 


Let cool slightly before you serve and crack some more black pepper on top. 
Enjoy!