All natural chicken noodle casserole

2 cups of whole wheat elbow macaroni
1/2 cup soft bread crumbs (whole wheat bread or panko)
1 tablespoon olive oil
1 cup frozen peas
1/2 small white onion- chopped
1/2 red bell pepper- chopped
1/4 cup olive oil
1/4 cup whole wheat flour
1/2 teaspoon sea salt
1/2 teaspoon dry mustard
1/4 teaspoon of fresh ground pepper
2 cups of milk (I use non fat)
1 can of chicken chunks in water (can boil and shred chicken, I use canned sometimes to save time)
1/2 cup cheddar cheese cubes

1. Cook noodles according to package and set aside.  Combine bread crumbs and 1 tablespoon of olive oil in a small bowl and set that aside.

2. For the sauce, in a medium saucepan heat up 1/4 cup of olive oil and cook the bell peppers and onion  until tender.  Stir in the flour, salt, dry mustard and pepper.  Add the milk all at once; whisk until thickened and bubbly.  Combine the sauce, chicken, cheese and cooked noodles in a larger bowl then transfer to a casserole dish.  Sprinkle the crumb mixture on top (sometimes I'll add fresh Parmesan to the top as well)and bake uncovered at 375 degrees for 20-25 minutes or until bubbly and crumb topping is golden.

I also had a side salad with Romaine lettuce, green bell pepper, tomato, cilantro and feta cheese. 

Enjoy!