Simple, easy-to-make and lip-smacking good! A great busy day recipe!
1 (10-3/4 oz) can cream of chicken soup*
1/2 cup milk
2 tablespoons butter, melted
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup frozen broccoli florets, thawed
2 cups cooked chicken, cubed**
2 cups hot cooked wide egg noodles
1/2 cup grated Parmesan cheese
In a large mixer bowl, combine the soup, milk, butter, pepper, salt, broccoli, chicken and noodles. Pour mixture into a 2-quart baking dish.
Bake for 20 minutes or until hot and bubbly. Stir; sprinkle with cheese and bake 5 minutes longer. Makes 4 servings.
* You can substitute cream of mushroom soup for the cream of chicken soup, if desired.
** I like to cook chicken in large quantities, cube it and freeze it in 1 cup portion sizes. When I need cooked chicken for a recipe all I have to do is thaw the amount I need. This saves a lot of time and allows me to serve my family a delicious dinner without spending a lot of time in the kitchen on those really busy days.