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Recipe Summary

prep:
30 mins
bake:
55 mins at 350°
Servings:
12
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Ingredients

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Directions

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  • Coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside. Preheat oven to 350°F.

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  • Cook noodles according to package directions; drain. Rinse with cold water; drain again.

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  • Meanwhile, coat an unheated large skillet with nonstick cooking spray. Preheat over medium heat. Add chicken to hot skillet. Cook and stir about 3 minutes or until chicken is no longer pink. Transfer chicken to a large bowl.

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  • Add mushrooms, green onions, and sweet pepper to skillet. Cook and stir until vegetables are tender. (If necessary, add 1 tablespoon vegetable oil to skillet.)

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  • Transfer vegetables to bowl with chicken. Stir in cream of broccoli soup, sour cream, broth, mustard, and black pepper. Gently stir in cooked noodles and broccoli.

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  • Spoon chicken mixture into prepared dish. In a small bowl combine bread crumbs and melted butter; sprinkle over chicken mixture. Bake, covered, for 30 minutes. Uncover and bake about 25 minutes more or until heated through.

Nutrition Facts

336 calories; total fat 15g; saturated fat 8g; cholesterol 79mg; sodium 515mg; carbohydrates 29g; fiber 3g; protein 21g.

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