My Cooking Philosophy:

This is how I approach cooking: a little inspiration, some tweaking, and a lot of luck.
For example, Lorraine and her family were visiting last week, and we had to cook up a casserole for dinner.
Step one: Look through a great cookbook for some ideas.
Step two: See what you have: Chicken, shell pasta, frozen broccoli, and cream of mushroom soup.
Step three: Search personal recipe data base: Broccoli, chicken, and rice? no rice; Tuna noodle casserole? no tuna; Chicken Tetrazzini? no spaghetti.
Jackpot! A new recipe is born: Chicken and Broccoli Pasta Casserole!!

Boneless, Skinless Chicken Breasts (2-3)
Shell Pasta (8 serving box)
Frozen Broccoli (about 16oz)
Cream of Mushroom Soup (32oz can)
Sour Cream (about 6oz)
Milk (3/4 cup)
Cheddar Cheese (1 cup, divided)
Chili Powder (1 tab)
Salt and Pepper (to taste)

Cook Pasta on stove, according to package instructions. Cook Chicken in Microwave, cube, and place in casserole dish. Cook Broccoli in Microwave, and place in casserole dish. Add Cream of mushroom soup, milk, some cheese, pasta, chili powder, salt and pepper. Combine ingredients thoroughly (should be thick, not soupy). Sprinkle with remaining cheese, cover and bake at 350 for 30 min.

Enjoy!