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

1. Season chicken breasts with a little salt and pepper, place in medium frying pan with a little oil.

2. Add chopped onions.

3. 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.

4. In small pot, cook rotini noodles for 8 minutes, drain.

5. Meanwhile, in large bowl, combine soups, cheese and mayo. Microwave til melted, stirring occasionally, about 5 minutes.

6. Cut up chicken and add chicken and onions to cheese mixture.

7. Fold in noodles, broccoli, and mushrooms.

8. Pour into greased 13×9-inch pan or casserole dish.

9. Bake in 350ºF oven for 20 minutes.

10. Top with cheddar fried onions, and bake 5 minutes longer.

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