Chunky Chicken Bake

Recipe by Shelby Jo
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    ounces yolk-free egg noodles
  • 2
    (10 1/2 ounce) cans cream of chicken soup
  • 1 12
    cups milk
  • 2
    cups cooked cubed chicken
  • 2
    cups sliced mushrooms
  • 12
    teaspoon paprika
  • 34
    cup seasoned bread crumbs
Advertisement

DIRECTIONS

  • Preheat oven to 350. Spray large baking dish or casserole with vegetable cooking spray.
  • Cook noodes according to package directions, but do not add salt.
  • While noodles are cooking, in a large saucepan, bring a small amount of water to a boil. Place broccoli in a steamer basket over saucepan. Cover and steam just until crisp-tender, about 5 minutes.
  • In a medium bowl, gradually whisk together soup and milk. Stir in broccoli, chicken, mushrooms, and paprika. Mix well.
  • Drain noodles. Place half of noodles in prepared dish. Spoon half of chicken mixture over noodles. Repeat layering. Sprinkle bread crumbs on top. Bake until golden, about 45 minutes.
Advertisement