Cook up some pasta to al dente. I used whole wheat rigatoni and spirals. After being cooked it was probably about 3 cups of pasta. While the pasta is cooking, saute some onions and carrots. Season the veggies with your choice of spices. I used poultry seasoning, dried oregano, and dried basil.
Put a layer of pasta on the bottom of a casserole dish. Then put layers of veggies, shredded chicken (I baked a chicken breast seasoned with olive oil, salt, and pepper earlier in the day), and cheddar cheese. You can decide how much cheese you would like to use. I ended up with two layers of each.
Pour in 3/4 cup of milk and cover with foil. Bake at 400° for 25 minutes and then uncover and bake for another 5-10 minutes to get the cheese crunchy. In the background of the picture is a piece of homemade buttermilk oat bread.