Greek Chicken Casserole

• 3 boneless skinless chicken breasts
• 1 tablespoon chicken bouillon
• 1 (16 ounce) package pasta (spinach egg noodles are best)
• 1 (4 1/4 ounce) can black olives (chopped & only use 1/2 of can)
• 1 (4 ounce) can mushrooms (sliced)
• 12 cup bell pepper (chopped)
• 12 cup onion (chopped)
• 1 teaspoon garlic (minced)
• 2 tablespoons butter
• 3 tablespoons Worcestershire sauce
• 3 tablespoons soy sauce (reduced sodium works well)
• 1 12 tablespoons all purpose Greek seasoning
• 16 ounces Velveeta cheese (cut in cubes)
• 1 cup cheddar cheese (shredded)

1. Cook Chicken breasts in pot of boiling water with 1 tablespoons chicken bullion.
2. When chicken is cooked through, remove from water, cool and cut in cubes.
3. Place pasta in pot of boiling chicken water and cook al dente.
4. Saute mushrooms, bell pepper, onion, butter, worchestershire sauce, soy sauce & Greek seasoning.
5. Add olives and garlic and heat through.
6. Add cheese and chicken to saute mixture.
7. Heat over medium heat until cheese is melted.
8. Add pasta.
9. Top with grated cheddar cheese.
10. Bake in greased 9x13 dish @ 350 degrees until bubbly.

chicken breasts, chicken bouillon, pasta, black olives, mushrooms, bell pepper, onion, garlic, butter, worcestershire sauce, soy sauce, seasoning, velveeta cheese, cheddar cheese

Taken from www.food.com/recipe/greek-chicken-casserole-410447 (may not work)