• 1/2 box (7 oz) of elbow noodles, cooked and drained
• 4 lg. chicken breasts, cut into chunks
• 1 tbsp. House seasoning
• 1 tsp. Asian Chili sauce* OR 1 can diced tomatoes with green chilis(drained)
• 2 tbsp. cornstarch or masa flour
• 2 cans nacho cheese
• dries or fresh parsley to sprinkle on top
• 1 container of crumbled blue cheese
• 1 c. shredded mozzarella

In a Skillet, cook chicken, house seasoning, Asian sauce till chicken is well cooked. ( using diced tomatoes, wait till chicken is half cooked then add and cook)

If liquid stands in bottom, add the cornstarch or flour to absorb(don’t drain or the flavor could be lost in juices).

In a large bowl or pot, add noodles, chicken, cheese and optional another 1 tsp. Asian sauce. Stir till well blended.  Pour into a large casserole evenly, then sprinkle the parsley, blue cheese, and mozzarella on top evenly.

Bake for 10-15 minutes on 350 degrees to melt the cheese.  Serve.

*Asian Chili Sauce is very hot, do not assume our measurements are too little, only a teaspoon can go a long way.  Test it first before adding more than the recipe calls for. J.K.B. does not skimp on spicy.