2 cans cream of chicken soup
1 pkg frozen chopped broccoli
1 inch thick chunk of Velveeta cheese, cubed
2 cans of chicken breast
1/2 cup of milk
salt & pepper to taste
- Cook noodles according to directions; drain
- Mix soup, chicken & milk in saucepan; cook until warmed through
- Add Velveeta in chunks; cook until cheese is melted
- In a large bowl, combine noodles, soup mixture & broccoli
- Pour into a lightly greased 9x13 baking dish, or freezer bags
Serving Day
- Thaw dish completely
- Bake at 375 degrees for 20-30 minutes
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