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Creamy Chicken-Broccoli Bake

Makes: 12 servings
Prep 30 mins Bake 350°F 55 mins
Creamy Chicken-Broccoli Bake
  •  Nonstick cooking spray
  • 10  ounces  dried medium noodles
  • 1 1/2  pounds  skinless, boneless chicken breasts, cut into bite-size pieces
  • 3  cups  sliced fresh mushrooms
  • 8  green onions, sliced
  • 1  medium red sweet pepper, seeded and chopped (1/2 cup)
  • 2 10 3/4 ounce cans  condensed cream of broccoli soup
  • 2 8  ounce cartons  dairy sour cream
  • 1/3  cup  chicken broth
  • 2  teaspoons  dry mustard
  • 1/4  teaspoon  ground black pepper
  • 1 16  ounce package  frozen chopped broccoli, thawed and drained
  • 1/2  cup  fine dry bread crumbs
  • 2  tablespoons  butter or margarine, melted

1. Coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside. Preheat oven to 350 degrees F.

2. Cook noodles according to package directions; drain. Rinse with cold water; drain again.

3. Meanwhile, coat an unheated large skillet with nonstick cooking spray. Preheat over medium heat. Add chicken to hot skillet. Cook and stir about 3 minutes or until chicken is no longer pink. Transfer chicken to a large bowl.

4. Add mushrooms, green onions, and sweet pepper to skillet. Cook and stir until vegetables are tender. (If necessary, add 1 tablespoon vegetable oil to skillet.)

5. Transfer vegetables to bowl with chicken. Stir in cream of broccoli soup, sour cream, broth, mustard, and black pepper. Gently stir in cooked noodles and broccoli.

6. Spoon chicken mixture into prepared dish. In a small bowl combine bread crumbs and melted butter; sprinkle over chicken mixture. Bake, covered, for 30 minutes. Uncover and bake about 25 minutes more or until heated through.

Nutrition Facts (Creamy Chicken-Broccoli Bake)
  • Servings Per Recipe 12,
  • cal. (kcal) 336,
  • Fat, total (g) 15,
  • chol. (mg) 79,
  • sat. fat (g) 8,
  • carb. (g) 29,
  • fiber (g) 3,
  • pro. (g) 21,
  • sodium (mg) 515,
  • Percent Daily Values are based on a 2,000 calorie diet

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