Chicken Casserole

You could easily use leftover chicken for this casserole, but I used boneless skinless thighs. They are cheap, and taste fine when you put them in something. You can also freeze this, if you are into cooking ahead. You will need:

8 oz. whole wheat spaghetti noodles broken into thirds
10 oz. jar Alfredo sauce or make your own (i used the previous post Easy Cheesy recipe and subbed Parmesan for the cheddar)
3 cups shredded chicken
1 can cream of mushroom soup
1 c. fresh grated Parmesan cheese
1/4 c. drained sliced green olives
1/4 c. chopped cashew nuts

Preheat oven to 375 degrees. Cook your pasta until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta well. Transfer pasta to a large mixing bowl and add the Alfredo sauce, mushroom soup, reserved water, chicken, Parmesan, and olives. Stir until combined. Pour into a 13x9 inch baking dish. Scatter the nuts on the top. Bake until is is slightly browned and bubbling. Let sit for 5 minutes before scooping out. Serve with a vegetable. Enjoy!