A & L Chicken Pasta Casserole - cooking recipe

Ingredients

4 1/2 boneless skinless chicken breasts, cut into 1-inch pices
1 1/2 cups fresh mushrooms, sliced
1 cup onion, chopped
1/2 cup sweet green pepper, chopped
1/2 cup sweet red pepper, chopped
3/4 cup thin sliced carrot
1/2 cup frozen peas
1 (8 ounce) can water chestnuts, sliced, drained
1 stalk celery, chopped
salt & pepper
1 teaspoon garlic powder
1 teaspoon hot chili flakes
1 (10 ounce) can cream of celery soup
1 cup cheddar cheese, shredded (I like aged)
1 cup mozzarella cheese, shredded
4 cups cooked pasta, your choice I like fettucini

Preparation

Salt & Pepper the chicken cubes and brown in a very lightly oiled skillet, turn heat to low and continue cooking until the chicken is no longer pink, remove from skillet and place in a large bowl.
Add mushrooms, onions to the skillet cook until the onions are translucent, add to the chicken in the bowl.
Lightly saute the peppers and carrot slices add to the bowl with the mushrooms & chicken.
Add frozen peas, celery & waterchestnuts to the bowl.
Mix the garlic powder, chili flakes to gether and sprinkle into the bowl.
Add the un diluted soup and gently mix the ingredients.
Add the pasta slowly incorporating it well with the sauce, chicken & veggies Pour into a 9\" x 14\" X3\" lightly greased casserole dish or line the casserole with non stick foil.
You may now cover it and hold in the fridge overnight or for a few hours or bake it right away,.
Add cheese to the top just before putting it into the oven Bake uncovered.
375F oven for 30 minutes.