Umm, comfort food for the cold weather. I came up with this one for one of our holiday gatherings.
Ingredients
2 Tablespoons extra virgin olive oil
5 cloves garlic, minced
4 skinless, boneless chicken breasts, cubed
1-12 oz. bag yolk-free egg noodles
4 cups fresh broccoli florets
2-10 3/4 oz. cans cream of mushroom soup
2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1 1/2 cups shredded Parmesan cheese (reserve 1/2 cup for garnish)
1 Tablespoon dried parsley (garnish)
All at the same time:
In frying pan, saute chicken in olive oil until no longer pink and very lightly browned. Add garlic and saute about one more minute, until aromatic.
Cook egg noodles according to package directions.
Steam broccoli.
Preheat oven to 350. Spray a 13x9-inch pan with spray cooking oil.
In large bowl combine soup and milk with wire whisk. Whisk in salt, pepper, onion powder, and 1 cup Parmesan cheese, mixing well. Add chicken, broccoli, and noodles to soup mixture and stir until well-coated.
Spread evenly into baking dish. Garnish with remaining Parmesan cheese and parsley. Cover with foil.
Bake until heated through and cheese is melting, about 30-40 minutes.
