Easy Chicken Enchilada Pasta Skillet

I was looking for something fast and easy to cook for dinner tonight. We were blessed in that we didn't suffer too much damage here from Ike, but lots of the communities around us did ... and they are packing our grocery stores and gas stations ... so I'm staying away from the store and wanted to use what I had on hand. I came up with this recipe. The whole family loved it ... which is rare. I wanted to get this posted before I forget what I did. :o) Add a salad or a green vegetable to this and you have a complete meal.



Ingredients

1 thirteen ounce can of chicken breast, drained
1/4 to 1/2 cup of chopped frozen onion
1 can of 98% fat free cream of chicken soup
1 can of green echilada sauce
2 or 3 shakes of garlic powder (or to taste)
2 cup of shredded cheese, divided (4 cheese mexican blend, monterey jack, pepper jack ... whatever you have on hand)
1/2 of a twelve ounce bag of cooked whole wheat blend egg noodles (or any other noodle you have on hand)

Directions

1. Cook noodles according to package directions (I put the noodles in boiling water and then started with the next step while the noodles were cooking to tender)

2. Drain chicken and mix with onions in a skillet that is heating on medium high. Once onions are soft, add the soup, enchilada sauce and garlic powder. Mix well and heat through. Add one cup of cheese and mix until melted. Turn the heat to low.

3. Drain the pasta and gently stir into the chicken mixture in the skillet.

4. Sprinkle the remaining one cup of cheese on top of the chicken and noodle mixture and serve.