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Chunky Chicken Bake

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Ingredients

  • 12 oz no-yolk egg noodles
  • 3 cups broccoli flowerets
  • 2 10-1/2oz cans low-fat reduced-sodium cream of chicken soup
  • 1-1/2 cups skim milk
  • 2 cups cooked, cubed chicken
  • 2 cups sliced mushrooms
  • 1/2 tsp paprika
  • 1/4 cup seasoned bread crumbs

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 deg. Spray a large baking dish or casserole with vegetable cooking spray.

Cook noodles according to pkg directions, but do not add salt.

While noodles are cooking, in a large saucepan, bring a small amount of water to a boil. Place broccoli in a steamer basket over saucepan. Cover and steam just until crisp-tender, about 5 min.

In a med bowl, gradually whisk together soup and milk. Stir in broccoli, chicken, mushrooms, and paprika. Mix well.

Drain noodles, Place half of noodles in prepared dish. Spoon half of chicken mixture over noodles. Repeat layering. Sprinkle bread crumbs on top. Bake, until golden, about 45 min. Serve immediately.

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