Categories: Casserole, Chicken, Main Dish
Ingredients
- 1 1/2-2 lbs boneless skinless chicken breasts , about 3-4
- salt and pepper
- 1/2 cup chopped onion
- 0.5 (1 lb) box rotini noodles
- 1 (10 3/4 ounce) can cream of broccoli soup
- 1 (10 3/4 ounce) can cream of mushroom soup
- 8 ounces Velveeta cheese , cubed
- 1/2 cup mayonnaise
- 1 (4 ounce) can mushrooms , drained
- 1 (10 1/2 ounce) box frozen chopped broccoli , thawed, undrained
- 1 cup French's cheddar fried onions
Directions
-
Season chicken breasts with a little salt and pepper, place in medium frying pan with a little oil.
-
Add chopped onions.
-
Cover with tight lid and cook breasts over medium-low heat til done, about 12-18 minutes depending on their size. Turn breasts and stir onions occasionally to prevent browning. Set aside to cool when done.
-
In small pot, cook rotini noodles for 8 minutes, drain.
-
Meanwhile, in large bowl, combine soups, cheese and mayo. Microwave til melted, stirring occasionally, about 5 minutes.
-
Cut up chicken and add chicken and onions to cheese mixture.
-
Fold in noodles, broccoli, and mushrooms.
-
Pour into greased 13×9-inch pan or casserole dish.
-
Bake in 350ºF oven for 20 minutes.
-
Top with cheddar fried onions, and bake 5 minutes longer.