This is a fantastic casserole to make ahead of time and freeze. It makes enough to have leftovers for those busy nights when cooking doesn't fit the schedule.

Steps

• Preheat oven to 350 degrees. 

• Bring slightly salted water to a boil and cook pasta noodles al dente. Drain and transfer to a large bowl.

• While pasta is cooking, pan fry chopped chicken until no longer pink. (Note: Using grilled chicken is a great option too.) Transfer chicken to the same bowl as the pasta.

• Add evaporated milk, cream of chicken soup, onion, celery salt, salt, pepper and 4 oz cheese to bowl with noodles and chicken. Mix well. 

• Transfer mixed ingredients to a 9x13 casserole dish and top with 4 oz of shredded cheddar cheese (or more if you'd prefer).

• Bake for 30 minutes in oven.

• Optional: Combine pasta with mixed vegetables for serving.