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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I cut this out of the newspaper a long time ago, and ran across it. Thought I would give it a try! Ingredients:
8 ounces egg noodles (recommend extra wide) |
16 ounces frozen broccoli cuts, thawed and drained |
3 cups cooked chicken, diced |
1 cup fresh mushrooms, washed and sliced |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (10 3/4 ounce) can cream of chicken soup |
1 cup milk |
1 1/2 teaspoons lemon pepper |
1/2 teaspoon onion powder |
1 tablespoon minced garlic clove |
2 tablespoons butter, melted |
1 cup cheddar cheese, shredded |
1 (5 ounce) bag croutons, crushed |
Directions:
1. Cook noodles according to package directions.
2. Mix together cooked noodles, broccoli pieces, cooked chicken and mushrooms.
3. Blend together cream of mushroom soup, cream of chicken soup, milk, lemon pepper, onion powder, garlic and salt.
4. In large bowl, gently stir chicken/broccoli mixture with soup mixture.
5. Spread into a 13x9 baking dish.
6. Sprinkle cheese and crouton crumbs on top. Then, drizzle melted butter over cheese and croutons.
7. Cover with foil.
8. Bake in 350 oven for 15 minutes. Remove foil and bake an additional 10 minutes.
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