Yield: 1 Servings
Measure | Ingredient |
---|---|
6 ounces | Uncooked wide egg noodles |
1 \N | 12 ounce whole boneless skinless chicken breast; cut into 1/2-inch pieces |
¼ teaspoon | Salt |
¼ teaspoon | Pepper |
1 small | Onion; chopped |
1 small | Red bell pepper; seeded, chopped |
1 \N | Jar Green Giant® sliced mushrooms (4.5 oz); drained |
1 can | (11 oz) condensed cream of chicken soup |
1 cup | Skim milk |
1 teaspoon | Dry mustard |
2 cups | Green Giant® frozen broccoli cuts from 1-lb.pkg. |
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@...> on Feb 19, 1998