Shelly's Recipe

CREAMY CHICKEN-BROCCOLI BAKE

Category: Casseroles - Chicken and Turkey

Nonstick cooking spray
6 ounces dried medium noodles, cooked al dente, except omit salt or oil, drained
3/4 pound boneless chicken breast, cut into bite-size pieces
1-1/2 cups sliced fresh mushrooms
4 green onions, sliced
1/2 of a medium red sweet pepper, chopped
1/4 cup chicken broth
2 cloves garlic, minced
1 can condensed cream of broccoli or cream of chicken soup
1 8-ounce container fat-free dairy sour cream
1 tsp dry mustard
1/4 tsp pepper
1 10-ounce package frozen chopped broccoli, thawed
1/4 cup fine dry bread crumbs
1 tbsp butter or margarine, melted

Coat a 13x9 inch baking dish with cooking spray. Set aside.

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.