Cheesy Chicken Casserole

Cheesy Chicken Casserole

8 oz. dry pasta (any type will do, I like fettuccine)
1 cup reserved pasta water
1-2 T oil
1 small onion, chopped
3 celery stalks, chopped
1 red bell pepper, chopped
2 cups cooked chicken, diced
2 cans cream of chicken or mushroom soup (or homemade)
Pepper and garlic powder to taste
2-3 cups shredded cheese, any kind

Cook your pasta in boiling water until al dente. If you are using long noodles, break them into 2 inch pieces as you put them in the water. Drain the pasta in a collander, remembering to save a cup, and set aside. Preheat your oven to 375 degrees. In your now empty pasta pot, heat oil and saute onion, celery and bell pepper until tender. Add in chicken, soup, pasta water, garlic powder and pepper. Mix well. Blend in half of your cheese. Pour into a 13x9 pan coated with cooking spray. Top with remaining cheese. Bake in a 375 degree oven for 30 minutes or until hot and bubbly. This freezes well.