Quick Chicken Bake

• 1 c. elbow macaroni
• 1 medium carrot
• 1 medium rib celery
• 2 Tbsp. onion
• 2 Tbsp. milk
• 1/2 tsp. seasoned salt
• dash of pepper
• 1 boneless chicken breast, sliced thin
• 1 tsp. parsley flakes
• 1 tsp. chicken flavor instant bouillon
• 1 (8 oz.) can cream-style corn
• 3/4 c. Monterey Jack cheese

1. Preheat oven to 350u0b0.
2. Prepare macaroni according to package. Add carrot, celery, onion and bouillon to macaroni during last 4 minutes; drain.
3. In small casserole, mix macaroni mixture, corn, 1/2 cup cheese, milk, salt and pepper.
4. Arrange chicken on top. Sprinkle with parsley.
5. Cover and bake 30 minutes.
6. Sprinkle with remaining 1/4 cup of cheese.
7. Bake, uncovered, for an additional 10 minutes.

elbow macaroni, carrot, celery, onion, milk, salt, pepper, chicken breast, parsley flakes, chicken flavor, creamstyle, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=376532 (may not work)