3 c. noodles, cooked and drained
1 can condensed cream of mushroom soup
3/4 c. milk
1 c. chicken, shredded or cut into bite size pieces
1 bag frozen broccoli
Preheat oven to 375 degrees.
Grease or spray with Pam a 2 quart casserole dish.
Steam broccoli per directions
Mix all ingredients and place in casserole.
Bake at 375 degrees for 1 hour and 15 minutes.
This is a recipe that we’ve just begun making in my house. It was made for a potluck dinner and went over QUITE well. There was barely anything left afterward, which is always a good sign with a potluck dinner!
One of the things that I love about it is the versatility and the ability to substitute to taste. If you don’t like chicken, you can make it with the traditional tuna. You can use turkey, ham or pretty much any kind of meat you have. You can use leftovers from the day before, even. I roasted a whole chicken for soup, only used a small amount in the soup, so we cut the rest up and stored it for other dishes.
If you don’t like broccoli, you can leave it out or you can use peas, cauliflower, or pretty much any other vegetable in it that you like. I’ve seen people use green pepper in theirs.
If you don’t like cream of mushroom soup, you can use cream of celery, cream of chicken, or even cheddar soup. You can substitute with any variation of cream sauce you wish.
This is a great comfort food meal, great for a cold winter day.
