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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 7 |
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Great to make the night before or as OAMC, especially good for a potluck contribution. Ingredients:
4 (4 ounce) boneless skinless chicken breasts |
1 (12 ounce) package wide egg noodles |
2 (10 3/4 ounce) cans condensed cream of chicken soup |
2 fresh broccoli, minced |
3 stalks celery, chopped |
1 cup fresh mushrooms, sliced |
1 onion, chopped |
salt |
ground black pepper |
1 pinch seasoning salt |
1/4 cup cheddar cheese, shredded |
1/4 cup mozzarella cheese, shredded |
1 pinch paprika |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9 inch baking dish with cooking spray.
2. In a 3 quart saucepan, boil chicken for about 30 minutes. Drain, and cut into bite sized pieces.
3. Meanwhile, cook pasta according to directions. Drain.
4. In a large bowl, mix together cream of chicken soup, broccoli, celery, sliced mushrooms, seasoned salt, salt, pepper, and onion. Stir in pasta and chicken pieces. Spread mixture into the prepared baking dish. Sprinkle with shredded cheese and paprika.
5. Bake for 45 minutes.
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