Dice boneless, skinless chicken into 1 inch pieces and cook in a saute pan with 1 tablespoon of olive oil, sprinkle with garlic powder and pepper. Cook for about 10 minutes over medium heat or until no longer pink.
OR place chicken breasts in a 9x13 baking dish and sprinkle with garlic powder and pepper. Drizzle with olive oil. Cover with foil and bake at 350 F for 30-40 minutes or until no longer pink.
Cook the elbow noodles per package directions.
When the chicken is done, shred it with a fork or put it in a food processor to shred quickly. Save the juices to use as well
In a medium bowl., mix the cream of mushroom and cream of chicken soups, cheese, cooked chicken and the broth from cooked chicken (for extra flavors)
Place the cooked elbow macaroni into a 9x13 baking dish.
Add in the cooked, shredded chicken.
Pour the cheese/soup mixture over top and mix together well.
Sprinkle the top with panko or bread crumbs and bake at 350 degrees F for 25-30 minutes.
To brown the panko topping, turn the oven on broil on low for about 3 -5 minutes to get it extra crispy. Just watch very closely. It can burn quickly. I usually leave the oven door cracked and watch it the entire time.