Cheesy Chicken Curry Casserole

This is pretty simple, and has lots of room for enhancements and changes. I love it as is, but one could easily use broccoli, peas, other cheeses and so on. I'd personally like to try adding bacon crumbles, substituting green onions, and experimenting with a crunchier texture. Of course one can use regular chicken breasts cut into pieces, instead of the canned variety.

• Ready In: 35 mins
• Serves: 10-16

Ingredients

• 1 (16 ounce) bag  egg noodles, cooked and drained
• 2 (10 ounce) cans  cream of chicken soup
• 4  cups  shredded cheddar cheese, divided
• 3 (10 ounce) cans  cooked chicken breasts, drained
• 1⁄2 cup milk
• 1⁄2 cup  white onion
• 1 1⁄2 tablespoons curry powder
• 1 (4 ounce) can sliced ripe olives
•  salt and pepper, enough for the whole dish

Directions

1. Mix the chicken, soup, milk, 3 cups shredded cheese, onion, curry powder, salt and pepper; stir well. Let sit to absorb curry flavor if desired.
2. Add the cooked egg noodles. Mix together and pour into greased 9x13 dish.
3. Top with sliced black olives and the rest of the shredded cheese. Bake 20 minutes at 350°F Continue cooking until cheese is melted and browned. Let rest for 10 minutes.