1/2 lb. boneless, skinless chicken breast, cubed
1 1/2 c. frozen broccoli; florets
1/2 c. uncooked elbow macaroni
1/2 c. shredded cheddar cheese
1 can condensed cream of chicken soup, undiluted
3/4 c. chicken broth
1/4 tsp. garlic powder
1/4 tsp. pepper

In a large bowl, combine the chicken, broccoli, macaroni and cheese. Whisk the soup, broth, garlic powder and pepper; stir into chicken mixture. Transfer to a greased 1 1/2 qt. baking dish.

Bake, uncovered at 350°F for 30 minutes. Stir; bake 25-30 minutes longer or until chicken juices run clear and macaroni is tender. Let stand 5 minutes before serving.

Yield: 2 servings. (Can be easily doubled.)