Green Chile Chicken Bake

3 skinless, boneless chicken breasts, diced, salted and peppered

1 large onion, diced

2 cloves garlic, minced

1 1/2 cups canned green chilies, large diced

1 can diced or sliced tomatoes (with jalapenos if “heat” is desired)

1 can low fat cream on chicken soup

1 can no fat, low sodium chicken broth

1 8 oz pkg of reduced fat cheddar cheese, grated

1 pkg 16 oz GRANDMA’S Wide Egg Noodles, prepared

Sautee chicken, onions and garlic in 1 tsp olive oil until chicken is cooked. Add green chiles, tomatoes, chicken soup and chicken broth and heat thru. Put cooked and drained noodles in large casserole, add most of cheese and pour heated mixture over noodles, stir, cover and bake at 350 degrees for 30 minutes.  Remove from oven, sprinkle on remaining cheese and cover. Let rest 10 minutes and serve.

The “heat” can be turned up for those who like it spicier. You can add red pepper flakes, green chilies that are hotter or the canned tomatoes that are extra hot.