Chicken Broccoli Tetrazzini
| Prep Time: 25 min | Serves: 6 |
| Cooking Time: 20 min | Yield: 6 plate |
Chicken baked in a noodle casserole with mushrooms, broccoli, celery, and onions.
Ingredients
- 400 g PC Chicken Breasts - boneless, skinless & seasoned
- 340 g Extra Wide Egg Noodles
- 10 oz Cream of Chicken Soup
- 10 oz Cream of Mushroom
- 3 cups Broccoli
- 4 Large Stalk (11"-12" Long)
- 1 cup Mushrooms
- 1 medium White Onion
- 3/4 cup Cheddar With Herbs & Garlic Shredded Cheese
Directions
1) Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9 inch baking dish with extra virgin olive oil. Dice onions, mushrooms, broccoli, and celery.
2) In a frying pan on high-medium heat, sear the chicken breasts. Turn the heat to medium; add onion and mushrooms. Cut chicken into bite sized pieces when cooked and set aside.
3) Meanwhile, cook pasta according to directions. Drain and set aside.
4) Concurrently, In a large saucepan under medium heat: mix together cream of chicken soup, cream of mushroom soup, broccoli, and celery. Stir occasionally until broccoli is cooked.
5) Add chicken/onion/mushroom mixture and the pasta.
6) Spread mixture into the prepared baking dish. Sprinkle with shredded cheese and paprika.
Bake for 10 minutes or until cheese is golden-browned.