Friday, November 27, 2009

Creamy Chicken Broccoli Noodles

Since today is the day after Thanksgiving and the leftovers didn't seem to make it past lunch time in our house, I wanted a simple dinner for tonight. It dawned on me that this would also work great for leftover turkey if you are lucky enough to have any left. This hit the spot with my twin toddlers. It is the first time they have ever asked for thirds in their life.

Creamy Chicken Broccoli Noodles.

2-3 chicken breasts
1 package of frozen broccoli florets
1 can of cream of mushroom soup
1 can of mushrooms (or sliced fresh mushrooms)
1/2 cup fat free half and half
1/2 cup mozzarella
8-10 oz noodles (I used egg noodles)

Boil noodles according to package directions and drain.
Meanwhile, cut chicken into small squares. In a large skillet start the chicken cooking. Season with salt and pepper. When it is about half cooked, add the frozen broccoli, can of mushrooms, can of mushroom soup and fat free half and half. Stir everything together. Add noodles and sprinkle with cheese.

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