I started with this recipe as a guide. However I decided medium cheddar would be much better then sharp, I exchanged green chillies for pimentos, doubled the onion, added garlic, and added corn, oh and I changed the pasta. Rob devoured it, I took it to work and everyone loved it. Not to mention it freezes beautifully.
5 Chicken thighs bone in skin on
2 Cans condensed Cream of Mushroom soup
1 Pound Medium cheddar cheese grated
1/4 Green onion diced
1 Small white onion diced
1 Small can mild green chillies
2 Cloves garlic chopped
1 cup frozen white corn
1 Tsp season salt
1/4 Tsp cayenne pepper
1/4 Tsp salt
1/2 Tsp pepper
12 Oz small shells pasta
3 Cups water
Preheat oven to 375. Boil water and chicken for 20 minutes or until nearly finished cooking. While chicken is cooking chop and dice all ingredients and add to large bowl. Add in 2/3 of your shredded cheese, canned soup, green chillies, and seasoning. Remove chicken and set it aside to cool. Remove two ladles full of broth and add it to the bowl. Add pasta to water and cook until mostly soft. Remove and discard skin and cut chicken from bone. Shred chicken and add to bowl. Drain pasta and add to bowl. Combine all ingredients and place in large baking dish. Top with remaining 1/3 cheese and bake for 15 minutes.
This makes an enormous amount of food. However if you want to freeze it do so after you top with the cheese before putting it in the oven. I would freeze half and cook half. Simply cover with foil, or place in freezer safe Tupperware. This will make about 7-10 servings depending on portion size. I got close to 10 cups of food and it made great left overs.