Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Source: Midwest Living

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Recipe Summary

prep:
30 mins
bake:
55 mins
total:
1 hr 25 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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.)

  • 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.

  • 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; fat 15g; cholesterol 79mg; saturated fat 8g; carbohydrates 29g; insoluble fiber 3g; protein 21g; sodium 515mg.
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