Easy Spicy Chicken Casserole (The Spicy Is Optional) - cooking recipe

Ingredients

1 (8 ounce) can peas (drained)
1 (8 ounce) can corn (drained)
1 (8 ounce) can diced green chilies (don't drain)
1 jalapeno, diced (optional)
1 (14 1/2 ounce) can cream of potato soup
14 1/2 ounces cream of chicken soup or 14 1/2 ounces cream of mushroom soup
8 cups wide egg noodles
2 lbs chicken (dark or white)
3 cups sharp cheddar cheese, shredded
2 tablespoons sea salt
2 tablespoons garlic powder
1 tablespoon oregano
2 teaspoons rosemary
2 teaspoons cayenne
2 teaspoons cumin
3 bay leaves

Preparation

Cut chicken in 1 1/2 inch cubes (this will help it to cook faster and get the seasonings throughout the whole piece of chicken).
Boil chicken in a big covered pot of water seasoned with sea salt, garlic powder, oregano, rosemary, cayenne, cumin and bay leaves for approximately 1 hour. (Don't let boil too hard or your broth will evaporate too quickly).
Have soups, veggies, green chilies and 1 cup shredded cheese pre-mixed in bowl; set aside.
Once cooked, scoop chicken out of pot, add more water to broth and boil egg noodles in broth until soft.
Drain pasta and return to pot.
Add chicken and soup mixture to pot and stir.
Pour into casserole dish and top with remaining cheese.
Bake at 400\u00b0F for 15 minutes.
Turn to broil for another 5-6 minutes checking every few minutes to make sure the cheese doesn't burn.
Sprinkle top with crushed red pepper and cayenne if you want it spicier.
I usually top half of the casserole with the red pepper and cayenne for those that want it spicier.