CHEYENNE'S CREAMY CHEESY CHICKEN CASSEROLE

Steps:

• 1. Preheat oven to 350*
• 2. Boil chicken breasts, adding soul (sp?) seasoning to taste. Remove chicken and cube after cooled a bit.
• 3. Simmer cream of mushroom soup in med. saucepan over med. heat. Add milk and stir until smooth. Add 2 cp. of shredded chedder cheese and stir until smooth. Note: See step 7
• 4. Meanwhile, cook and drain pasta.
• 5. Completely drain veg-all.
• 6. Pour soup mixture into lg. bowl. Add veg-all, stirring until well mixed. Add cooked pasta, again stirring until well mixed.
• 7. Pour mixture into 9x13 glass casserole dish. Sprinkle remaining cheese on top. Note: you may add all the cheese to the soup mixture rather than sprinkling it on top.
• 8. Cook at 350* for approx. 30 minutes.