| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 6 | oz | Uncooked wide egg noodles |
| 1 | 12 ounce whole boneless skinless chicken breast; cut into 1/2-inch pieces | |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | sm | Onion; chopped |
| 1 | sm | Red bell pepper; seeded, chopped |
| 1 | Jar Green Giant® sliced mushrooms (4.5 oz); drained | |
| 1 | cn | (11 oz) condensed cream of chicken soup |
| 1 | c | Skim milk |
| 1 | ts | Dry mustard |
| 2 | c | Green Giant® frozen broccoli cuts from 1-lb.pkg. |
INSTRUCTIONS
Cook noodles to desired doneness as directed on package. Drain; set aside. Sprinkle chicken with salt and pepper. Heat large nonstick skillet over medium heat until hot. Add chicken, onion, bell pepper and mushrooms; cook and stir 5 to 8 minutes or until chicken is no longer pink. Stir in soup, milk and mustard; cook until mixture begins to bubble. Add broccoli; cook and stir 2 to 3 minutes or until thoroughly heated. Stir in cooked noodles; heat thoroughly. Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 19, 1998
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