Ingredients:
6 cups chicken broth
3 cups wide egg noodles, uncooked
1 lb broccoli, cooked and cut into bite sized pieces
4 tablespoons butter
1 small onions, diced
8 ounces mushrooms, sliced
1 (26 ounce) cans cream of chicken soup
2 1/2 cups chopped cooked chicken
1 cup dry white wine
1/2 teaspoon garlic powder
3/4 teaspoon curry powder
black pepper
2 teaspoons parsley flakes
2 cups sharp cheddar cheese, shredded
2 cups half-and-half
Directions:
Bring broth to boil in a large Dutch oven.
Add noodles and cook 6 minutes.
Drain, RESERVING 3 cups of the broth.
Set broth aside.
Set noodles aside.
Melt butter.
Add mushrooms and onions.
Saute until mushrooms are soft, approximetly 4-5 minutes.
Place into cooked veggies into Dutch oven.
In a large bowl, whisk together all remaining ingredients (including reserved chicken broth) EXCEPT chicken, noodles, cheese, broccoli and half and half.
Add to veggies in Dutch oven.
Bring to a simmer over low heat.
Add chicken once mixture comes to a simmer, and cook for 15 minutes.
SLOWLY add the cheese, stirring constantly for even melting.
Add broccoli and noodles and cook for an additional 5 minutes over low heat.
Add half and half, and cook 5 minutes more or until heated through.
Servings: 6
Time preparation: 30 min.
Time total: 80 min.