Broccoli Chicken Casserole with Egg Noodles

• Meat

  • 2 cups Chicken breast, cooked and shredded

• Produce

  • 1 lb Broccoli florets
  • 1/2 tsp Onion powder

• Canned Goods

  • 1 can Cream of chicken soup

• Condiments

  • 1/2 tsp Lemon juice

• Pasta & Grains

  • 1 (16 oz package Egg noodles

• Dairy

  • 2 cups Cheddar cheese
  • 1/4 cup Sour cream

• Liquids

  • 1/2 cup Milk or noodle water

Found on reallifedinner.com

Description

Ingredients

• 1 (16 oz) package egg noodles, cooked (make sure to salt the water)
• 1 lb of broccoli florets
• 2 cups chicken breast, cooked and shredded
• 1 can cream of chicken soup or two cups of chicken flavored white sauce
• ¼ cup sour cream
• ½ cup milk or noodle water
• ½ tsp lemon juice
• ½ tsp onion powder
• 2 cups shredded cheddar cheese

Directions

• In a large pot, cook the noodles according to package directions (I use my big stock steamer pot and cook the broccoli on top at the same time)
• Cook Broccoli
• Drain water out of the noodles, reserve a little if you plan to use it for the liquid instead of milk.
• Add the chicken, broccoli, condensed soup, milk or water, sour cream, lemon juice and onion powder. Mix well until everything is coated with sauce.
• Pour into a 9x13 pan and sprinkle with cheese on top. Put under the broiler until cheese is melted.
• Sprinkle with parsley if desired and serve.