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

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Recipe Summary test

prep:
30 mins
bake:
40 mins
total:
70 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 13x9x2-inch baking dish with cooking spray. Set aside.

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  • Cook noodles according to package directions, except omit salt or oil. Drain. Rinse with cold water and drain.

  • Coat a large skillet with more cooking spray. Add the chicken. Cook and stir over medium heat for 3 minutes or until chicken is no longer pink. Transfer the mixture from the skillet to a large mixing bowl.

  • Add mushrooms, green onions, red pepper, broth, and garlic to skillet. Bring to boiling. Reduce heat. Simmer, covered, about 3 minutes or until vegetables are tender.

  • Transfer to large bowl with chicken. Add soup, sour cream, mustard, and pepper to chicken mixture. Gently stir in the noodles and broccoli.

  • Spoon into prepared baking dish. Mix bread crumbs and melted butter. Sprinkle over noodles. Cover with foil. Bake in a 350 degree F oven for 30 minutes. Remove foil. Bake 10 to 15 minutes more or until heated through. Makes 8 servings.

Nutrition Facts

210 calories; fat 5g; cholesterol 46mg; saturated fat 2g; carbohydrates 26g; insoluble fiber 2g; protein 15g; sodium 264mg.
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