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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From The Great Minnesota Hot Dish cookbook. Serve with salad and buttered bread. Ingredients:
3 3/4 cups wide egg noodles, uncooked |
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted |
1 3/4 cups whole milk (i'm sure low fat milk will be fine) |
2 cups chopped cooked chicken |
10 ounces frozen chopped broccoli, thawed |
1 tablespoon minced yellow onion |
1/4 teaspoon garlic powder |
6 tablespoons grated parmesan cheese |
1/4 teaspoon ground black pepper |
Directions:
1. Cook noodles according to package directions but less 3 minutes cooking time; drain.
2. In a saucepan, mix together soup and milk; stir and cook until hot.
3. Add remaining ingredients, including noodles; mix.
4. Spoon mixture into a 2-quart baking dish.
5. Cover and bake at 350 degrees about 30 minutes or until hot and bubbly.
6. Sprinkle top with additional Parmesan cheese, if desired.
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