Green Chili Chicken and Noodle Bake

I found this recipe in my mom's computer files. It uses ingredients that I typically have on hand, so that made it a good candidate for the Pantry Challenge.  The kids were here on the night we had it, and they liked it, as did the adults.  The recipe amounts made enough to fill BOTH a 13"x9" pan AND an 8"x8" pan (I froze the smaller pan for a future meal).  The larger pan was plenty for three adults and two kids to have for both dinner and lunch the following day.

Green Chili Chicken and Noodle Bake

• 2-3 boneless/skinless chicken breasts, diced (I used three fairly large ones)
• 1 onion, diced
• 2 cloves garlic, minced (I always use the jar stuff from CostCo)
• 1 1/2 cups chopped green chilies (that's three 4-ounce cans, which is how they're usually sold)
• 1 14 oz can of diced tomatoes
  
• 1 10 oz can cream of mushroom soup (you could certainly substitute cream of chicken or celery)
• 1 cup chicken broth
• 16 oz shredded Monterrey Jack cheese (I used cheddar/jack mix), divided
• 16 oz package of egg noodles, prepared and drained
• red pepper flakes (optional)

1. Saute the chicken, onions, and garlic (season with salt and pepper) until chicken is done - 6-7 minutes or so.
2. Add the green chilies, tomatoes, soup, and chicken broth - stir and heat until just bubbly.
3. Place prepared noodles in casserole dish (sprayed with non-stick stuff), add 1/2 to 3/4 of the cheese, and stir together.
4. Add chicken mixture to casserole and stir into noodles. Top with remaining cheese.
5. Bake at 350 for 30 minutes or until well-heated throughout. Let stand 10 minutes before serving.