Creamy Chicken & Noodles

• 2 chicken breasts, cooked and cubed
• 3 carrots, cut into "coins" and cooked to "fork-tender"
• 1/2 bag (8 ounces) frozen broccoli cuts, cooked to "fork-tender"
• 1/2 box (8 ounces) any pasta shape, cooked according to package directions (I used mini bowtie pasta)
• 1 can (10 3/4 ounces) "cream of" soup (any flavor will be good)
• salt, pepper, garlic powder and onion powder, to taste
• 1 cup reserved vegetable cooking water
• 1 chicken bouillon cube
• grated Cheddar cheese

1. Just mix everything in a Dutch oven, except cheese, and heat until hot and bubbly.
2. Sprinkle the cheese on top and allow to melt before serving.

Inspiration recipe here.