Pantry asian Chicken Shells and Cheese

• 2 (12 ounce) boxes macaroni shells and cheese, white preferred
• 1 (12 ounce) can chicken
• 1 (15 ounce) can Chinese vegetables
• 1 (8 ounce) can water chestnuts
• 12 teaspoon dry mustard
• 14 teaspoon ground ginger
• black pepper, to taste
• 12 teaspoon garlic powder
• 14 cup soy sauce
• chinese noodles

1. Prepare noodles as directed but do not add cheese yet.
2. While noodles are cooking open cans and place in bottom of colander.
3. Dump noodles on top of other ingredients in colander.
4. By dumping the hot water on top of the other ingredients it heats those ingredients up.
5. Do not rinse.
6. Dump all back in noodle pan, add soy sauce and spices stir then add cheese sauce mixing well.
7. Serve immediately, topped with Chinese noodles,.

macaroni shells, chicken, chinese vegetables, water chestnuts, mustard, ground ginger, black pepper, garlic, soy sauce, chinese noodles

Taken from www.food.com/recipe/pantry-asian-chicken-shells-and-cheese-463663 (may not work)