Ingredients:
1 1/2-2 lbs boneless skinless chicken breasts, about 3-4
salt and pepper
1/2 cup chopped onions
0.5 (1 lb) box rotini noodles
1 (10 3/4 ounce) cans cream of broccoli soup
1 (10 3/4 ounce) cans cream of mushroom soup
8 ounces Velveeta cheese, cubed
1/2 cup mayonnaise
1 (4 ounce) cans mushrooms, drained
1 (10 1/2 ounce) boxes 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 350 F oven for 20 minutes.
Top with cheddar fried onions, and bake 5 minutes longer.
Servings: 6-8
Time preparation: 20 min.
Time total: 65 min.