• 2 to 2 1/2 lb Italian marinated chicken breasts, cubed
  • 12 oz bag egg noodles
  • 1 sweet onion, chopped
  • 1 1/2 Tbsp olive oil
  • 3 cloves garlic, chopped
  • 1 can cream of chicken soup (10 3/4 oz)
  • 12 oz milk
  • 1 to 1 1/4 lbs broccoli, chopped
  • 1/2 cup bread crumbs
  • 1/4 cup Parmesan cheese
  • Kosher salt, to taste
  • Black pepper, to taste

Cooking Instructions

Boil egg noodles al dente, according to package directions. Drain and rinse with cold water. In small pan, sauté onion in olive oil over medium heat until soft. Add garlic and sauté another 2 minutes. In a large bowl, mix the soup and milk together. Add noodles, raw chicken, broccoli, onion, and garlic. Add salt and pepper to taste, and mix together well. Put mixture in a 9×12 baking dish and sprinkle with bread crumbs and parmesan cheese. Preheat oven to 350 degrees and bake uncovered for 45 minutes to 1 hour.