Chicken Pasta Bake

The other day I had leftover items that I needed to use up so I came up with this Chicken Pasta Bake.  I don’t like letting leftovers go to waste and this casserole turned out really well.  You can play around with this recipe and add various ingredients depending what you have in the refrigerator that needs to be used up.

Chicken Pasta Bake

• 1 lb sliced, cooked, and season Chicken Breasts
• 16 oz Noodles (any type, I used Rotini)
• 2 cups shredded Mozzarella Cheese
• Mushrooms (optional)
• 1 cup Pasta Sauce (optional)

Grease an 9×13 pyrex dish.  Preheat oven to 350 degrees.  If your pasta has not already been cooked, go ahead and make it according to the directions on the box.  While the pasta is cooking if your chicken is not already sliced and cooked go ahead and slice your chicken and cook it in a skillet, bake or fry it  (add whatever seasoning you want to it).  Layer drained pasta noodles on the bottom of the pyrex then mix a cup of pasta sauce in with the noodles.  Layer the chicken and mushrooms (if using mushrooms) on top of the pasta.  Sprinkle the shredded cheese over the top and bake for 20 to 30 minutes or until the cheese has melted completely.