Chicken Noodle Casserole

Chicken Noodle Casserole
2 chicken breasts
2 cans of cream of chicken soup
1 bag of egg noodles
1 bag of frozen broccoli
1 cup shredded cheddar cheese

Directions:  Preheat oven to 350 degrees.  Cut chicken into cubes and brown in a skillet.  Cook egg noodles as directed on package.  Combine 2 cans of cream of chicken soup with the frozen broccoli.  Pour soup mixture into 9x13 baking dish.  Top with the browned, cubed chicken.  Sprinkle cheese on top.  Bake for 30-45 minutes.

Modifications:
-You can use canned or pre-cooked chicken.
-You could substitute cream of mushroom or celery for one of the cream of chicken.
-You could add frozen peas and carrots.
-You could just cook the chicken with the soups and serve with brown rice instead.

Here's what I started with:

Here's how I did it:

#1 Preheated the oven to 350 degrees.

#2 Cut the chicken into 1 inch cubes and brown in some olive oil in a skillet.

#3 Cook the egg noodles according to package directions.

#4 Open up 2 cans of cream of chicken soup and combine with 1 bag of frozen broccoli.

#5 Pour the noodle mixture into a 9x13 baking dish and pour out the browned chicken on top.

#6 Sprinkle shredded cheddar cheese on top and bake for 30-45 minutes.

The Finished Product:

Review:

This dish was so easy and so tasty.  I was determined to go through my pantry food this week and to keep my grocery bill under $100 (snacks and school food included--I made it at $85!).  As I was thinking of what to have for dinner tonight, I opened the pantry and the egg noodles and cream of chicken soup jumped out at me. 

The preparation for this meal was under 10 minutes.  If I would have used canned chicken, it would have only taken the amount of time for the noodles to cook.

Scott loved this meal!!