| 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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