My first time making a casserole, and I think it turned out amazing

Ingredients:

2 chicken breasts
Garlic Powder
Minced Garlic
Mushrooms (canned or fresh)
Onions
Roasted Red Peppers
Milk
Mexican Cheese blend
Reggiano Shaker Cheese
Lemon Zest
Cream of Celery Soup
Chicken Stock
Egg Noodles


Directions: Start by setting the burner on your stove between medium and medium-high, be sure to drizzle canola or olive oil in the pan. While that's heating up, dice up two medium sized onions on a large cutting board. Next season your chicken with salt, cracked black pepper, and garlic powder, and when the pan is heated, place them in seasoned side down and season the other side. While that is browning take out a medium sized tupper-ware dish and pour in the soup, add milk and half of your diced onions. Mix well and slowly, then add some Reggiano shaker cheese and some fresh lemon zest, stir well and carefully. Add a can of mushrooms and some fresh chopped roasted red peppers to the rest of the onions on the cutting board and when the chicken is lightly brown on one side, flip them and let them cook for about 2 minutes before adding in the veggies. When added, cover with a tin foil tent for a few minutes before removing the chicken and chopping it up. Once chopped, add it back to the pan and wait about 2 minutes before adding your sauce mix and minced garlic. Preheat your oven to 350 degrees and pop the pan in the oven for 20 minutes. Once the timer goes off, remove the pan from the oven and take off the tin foil. Cover the top with the shaker cheese and fresh shredded mexican-style cheese and place it back in the oven with the heat turned off for 5 minutes or until the cheese is melted. Let cool off and enjoy ^^