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Ingredients Jump to Instructions ↓

  1. 1 pkg (8 Oz.) Extra Wide Egg Noodles

  2. Other Ingredients

  3. 1 pkg (16 Oz.) Frozen Broccoli Pieces , thawed and drained

  4. 3 cups Chicken , cooked and diced

  5. 1 cup Fresh Mushrooms , washed and sliced

  6. 1 can (10 3/4 Oz.) Cream of Mushroom Soup

  7. 1 can (10 3/4 Oz.) Cream of Chicken Soup

  8. 1 cup Milk

  9. 1 1/2 Tsp. Lemon Pepper

  10. 1/2 Tsp. Onion Powder

  11. 1/2 tsp Salt

  12. 1 Tbsp Minced Garlic

  13. 2 Tbsp Butter or Margarine , melted

  14. 1 cup Cheddar Cheese , shredded

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°

  2. Cook noodles according to package directions.

  3. Mix together cooked noodles, broccoli pieces, cooked chicken and mushrooms.

  4. Blend together cream of mushroom soup, cream of chicken soup, milk, lemon pepper, onion powder, garlic and salt.

  5. In large bowl, gently stir chicken/broccoli mixture with soup mixture.

  6. Spread into 13x9-inch baking dish. Sprinkle cheese and crouton crumbs on top. Then, drizzle melted butter over cheese and croutons.

  7. Cover with foil. Bake 10 minutes. Remove foil and bake an additional 10 minutes.

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