Here's two of our favorite casseroles.
http://www.plainchicken.com/2008/04/cheesy-chicken-spaghetti-casserole.html
I double the pasta to 1 pound and we have leftovers. For one pound of pasta you can use one can of soup or two.
I don't have onion powder so I just use garlic powder.
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Chicken Tamale Casserole
serves 6-8
�1 pkg (8 1/2 oz) corn muffin mix
�1 can (14 3/4 oz) cream corn
�2 eggs
�1/2 cup milk
�1 teaspoon chili powder
�1/2 teaspoon ground cumin
�2 cups shredded cheddar cheese
�1 can (10-12 oz) enchilada sauce or make your own
�3 cups shredded cooked chicken
�sour cream
�lime wedges
Preheat oven to 400 degrees . Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Set aside.
In a large bowl, combine muffin mix, corn, eggs, milk, chili powder, cumin and 1 cup of the cheese. Pour into prepared baking dish. Bake for 20 minutes.
Toss chicken in enchilada sauce. Pour chicken mixture over cornbread and top with remaining cup of cheese. Bake for and 20 additional minutes.
Allow to cool for 5 minutes and cut into 6 or 8 squares. Serve with sour cream and lime wedges.