French Onion Chicken Casserole
Steamed Broccoli
Ingredients
- 1 (12-oz) pkg wide egg noodles
- 2 Tbsp butter
- 2 lb boneless, skinless chicken breasts, cut into ½-inch pieces
- 1 onion, thinly sliced
- 1 (8-oz) pkg whole mushrooms, sliced
- 2 (10.5-oz) cans cream of mushroom soup
- 1 (16-oz) container French onion dip
- 1 cup shredded Parmesan cheese
- 1½ cups crushed round buttery crackers
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions; set aside.
- Meanwhile, melt butter in a large, deep skillet over medium-high heat; add chicken, onion, and mushrooms. Season lightly with salt and pepper.
- Cook chicken mixture, stirring occasionally, until chicken is done and vegetables are tender. Remove from heat.
- Stir in soup, dip, cheese, and egg noodles. Spoon into a lightly greased 13- x 9-inch baking dish; sprinkle with crushed crackers. Bake 30 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 head broccoli, cut into florets
- ¼ cup water
Side Dish Instructions
- Place broccoli and water in a microwavable 11- x 7-inch dish. Cover and microwave at HIGH 3 minutes or until crisp-tender; drain and season with salt and pepper to taste.
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