Creamy Chicken Broccoli Bake

Recipe by weekend cooker
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (8 ounce) package egg noodles
  • 1
    (16 ounce) package frozen broccoli florets, thawed
  • 14
    cup margarine, melted
  • 1
    (8 ounce) package shredded cheddar cheese
  • 1
    (10 ounce) can cream of chicken soup, undiluted
  • 14
    teaspoon ground mustard
  • 1
    teaspoon seasoning salt
  • 1
    teaspoon white pepper
  • 3
    cups cubed cooked chicken breasts
  • 34
    cup slivered almonds, toasted
Advertisement

DIRECTIONS

  • Cook noodles according to package directions, and drain; keep warm.
  • Cut some of the stems off broccoli and discard. In a large bowl, combine noodles, and broccoli.
  • Add margarine and cheese and stir until cheese melts.
  • Stir in chicken soup, cream, mustard, salt, pepper, and chicken, and spoon into buttered 2 1/2 quart baking dish.
  • Bake covered at 325 degrees for 25 minutes.
  • Remove from oven and sprinkle slivered almonds and cook at 325 degrees for an additional 15 minutes.
Advertisement