INGREDIENTS:
1 lb. egg noodles
2 (14 oz. each) cans chicken broth
2 and 1/2 cups chunks (small) cooked chicken
1 (10 oz. size) Campbell's cream of chicken soup
2 teaspoons chicken soup starter (or 2 bouillon cubes)
1 teaspoon salt
1/2 teaspoon black pepper
4 cups rinsed, trimmed and separated broccoli florets (1 large bunch?)
2 tablespoons butter
1 cup finely chopped onion
1 cup bell pepper, finely chopped (I sometimes use mix of green/yellow/red peppers)
8 oz. sharp cheddar cheese, shredded and divided.
DIRECTIONS:
Lightly butter a 13x9-inch baking dish. When almost done with the following, preheat oven to 375 degrees.
In a large pot, heat chicken broth to boiling temperature-- add egg noodles; bring to boiling and then simmer for 6-7 minutes; DO NOT DRAIN! Stir in ham, cream of chicken soup, chicken soup starter OR bouillon cubes, salt and pepper. Cover with lid; set aside.
Place broccoli in a glass bowl, cover with a wet paper towel and microwave on high for about 5 minutes; add broccoli to pot of cooked noodles and gently stir.
Melt butter in skillet and saute both onion and bell pepper to tender crisp, or about 3-4 minutes; add to cooked noodles mixture and blend all together.
Also add 1/2 of the grated cheese amount to the cooked noodle mixture and pour into prepared baking dish. Sprinkle with remaining cheese, cover with foil and bake for 20 minutes. UNcover and bake an additional 5 minutes, or until hot and bubbly.
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