The BEST and EASIEST Chicken Noodle Casserole

1 large can chicken breast chunks (I think it's 12 oz)
2 cans cream of chicken soup (I use the reduced fat)
1 small can of mushrooms
2 cups milk
2 cups UNCOOKED elbow or spiral pasta
2 cups shredded cheddar cheese (or whatever you have on hand)
1/2 cup finely chopped onion
pepper to taste

2/3 cup durkee onions or broken up Ritz for topping

Mix all ingredients (except topping) together in the 9x13 pan you plan to bake it in. Cover and put in fridge for 2-24 hours before you plan to cook it. I THINK you could go ahead and bake it straight away, but this will ensure that your noodles are softened (I've given it 2 hours, and also 24, that's why I gave that range).

Bake, covered with foil, for 1 hour at 325. Remove foil, increase heat to 400, stir casserole, and add topping. Bake until brown on top (about 15 mins). ENJOY!

I think you could easily substitute different cream soups in the recipe, or use peas instead of mushrooms to get some veggies in there. And, you could always use canned tuna instead of chicken, or use fresh chicken breasts, cut up....but that takes some of the simplicity out of it. I just had to share b/c this is SO easy...one dish, and that's it!