1/4 teaspoon garlic powder
3 tablespoons vegetable oil
1 large onion, thinly sliced
1 cup Italian-style pasta
1/4 cup milk
1 teaspoon dried minced onion
1/8 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried dill weed
2 tablespoons olive oil
3 tablespoons all-purpose flour
Heat oil in skillet over medium heat. Saute the garlic powder, onion, and pasta in 2 tablespoons olive oil for 2 minutes. Reduce heat to medium-low, and simmer for 10 minutes.
Add milk and the onion and salt and marjoram and dill weed to skillet, then stir gently in oil and flour. Cover, and simmer for 2 minutes.
Reduce heat to low, and add pasta and milk mixture. Stir gently over medium heat for 5 minutes, stirring frequently. Immediately stir in flour to cover, then pour mixture into skillet.
Return skillet to low heat, and cook for 4 to 5 minutes, stirring constantly. Continue cooking for 2 minutes, then pour oil into skillet, stirring constantly. Pour 1 cup of chicken mixture into skillet, mixing well.
Return skillet to low heat, and cook for 2 minutes, stirring frequently. Pour remaining chicken mixture over chicken mixture in skillet, stirring gently.
Return skillet to low heat, and cook for 5 minutes, stirring constantly. Pour 1/2 cup of chicken mixture over chicken and pasta mixture. Top with bread and cheese.