4 ounces dry egg noodles
2 cups prepared Slow Cooked Lemon Chicken, chopped (recipe here)
½ cup chopped onion
10 oz package frozen broccoli
10.75 oz can cream of mushroom soup
½ cup half & half
5 oz package shredded Swiss cheese, divided
- Preheat oven to 350 degrees. Grease a 9x9 baking dish; set aside.
- In a large saucepan, cook the noodles according to package directions and drain. Return to saucepan; add chicken, onion, and broccoli and stir until well blended.
- In a bowl, combine soup, half & half and ¾ cup cheese. Pour into noodle mixture and stir well. Spoon mixture into prepared baking dish; top with remaining cheese, if desired.
- Cover and bake 1 hour or until heated through.
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