Nonstick cooking spray
12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
1 tablespoon vegetable oil (optional)
1½ cups sliced fresh mushrooms
½ cup sliced green onions (4)
½ cup chopped red sweet pepper
1 can condensed cream of broccoli soup
1 8-ounce carton dairy sour cream
¼ cup chicken broth
1 teaspoon dry mustard
⅛ teaspoon ground black pepper
1 10-ounce package frozen chopped broccoli, thawed and drained
¼ cup fine dry bread crumbs
1 tablespoon butter or margarine , melted
1 Cook noodles according to package directions; drain and set aside.
2 Coat a large skillet with nonstick cooking spray. Preheat over medium heat. Add chicken to skillet. Cook and stir about 3 minutes or until chicken is no longer pink. Transfer chicken to a large bowl.
3 If needed, add vegetable oil to skillet. Add mushrooms, green onions and sweet pepper to skillet. Cook and stir over medium heat until vegetables are tender.
4 Transfer vegetables to bowl with chicken. Stir in soup, sour cream, chicken broth, mustard and black pepper. Gently stir in cooked noodles and broccoli.
5 Preheat oven to 350⁰F. Spoon chicken mixture into a greased 2-quart square baking dish. In a small bowl, combine bread crumbs and melted; sprinkle over chicken mixture.
6 Cover casserole with foil. Bake for 30 minutes. Uncover and bake about 15 minutes more or until heated through.
Makes 6 servings
