The original recipe came from a cooking magazine, forgive me for not knowing exactly which, I collect so many and can't remember which one it's from.
Creamy Chicken Broccoli Bake
6 oz egg noodles, cooked according to package directions
1 lb chicken tenders cut into 1 inch cubes
4 green onions, chopped
1/2 cup of fresh mushrooms, sliced
small red pepper, chopped
1 can condensed cream of broccoli soup
1/4 cup chicken broth
8 oz sour cream
salt and pepper
1/4 cup breadcrumbs
2 tablespoons butter, melted
In a skillet, add a little bit of olive oil and the chicken. Cook until chicken is cooked through. Add the green onions, mushrooms and red pepper, continue cooking over medium heat until veggies are tender. Scoop the chicken and veggies into a bowl.
To the skillet, add the broccoli soup, chicken broth, sour cream and salt and pepper,
stir well and simmer for just a minute or so until heated through. Add the cooked noodles and the chicken and veggies to the skillet and combine well.
Transfer to a casserole dish.
In a small bowl, combine the bread crumbs and the melted butter, sprinkle over the chicken mixture.
Pop in a 350 degree oven and bake for 30 minutes. Enjoy!