Crowd-Pleaser
French Onion Chicken Casserole
Garlic Carrots and Broccoli
Ingredients
- 12 oz wide egg noodles
- 2 Tbsp butter
- 1½ lb boneless skinless chicken breast, cut into ½-inch pieces
- 1 onion, thinly sliced
- 1 (8-oz) pkg sliced mushrooms
- ½ tsp salt, 1 tsp pepper
- 2 (10.5-oz) cans cream of mushroom soup
- 1 (16-oz) container French onion dip
- 1 cup shredded Parmesan cheese
Instructions
- Preheat oven to 350°F.
- Cook pasta according to package directions; set aside.
- Melt butter in a large skillet over medium-high heat; add chicken, onion, mushrooms, salt, and pepper.
- Cook, stirring occasionally, 10 minutes or until chicken is done and vegetables are tender. Remove from heat.
- Stir in soup, dip, cheese, and egg noodles.
- Spoon mixture into a lightly greased 13x9-inch baking dish; bake 30 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 (16-oz) pkg baby carrots
- 1 head broccoli, cut into florets
- 3 Tbsp butter
- 1 tsp garlic salt
Side Dish Instructions
- Boil carrots in a large saucepan 10 minutes; add broccoli and cook 2 minutes or until bright green.
- Drain and return to pan. Add butter and garlic salt, stirring until butter is melted.
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