6 chicken breasts (boneless, skinless)
1 pkg. frozen broccoli (chopped or flowerets)
1 tbsp. miracle whip
1 (23 oz.) can cream of mushroom soup (family size)
1 (12 oz.) pkg. Dutch egg noodles (or noodles of choice)
1 (12 oz.) pkg shredded cheese of choice

Preheat oven to 350°F.

Boil broccoli until tender and emerald green. If you'd like, use the steam fresh broccoli flowerets that cook in the microwave (I have found this much easier and it tastes great).

Cut up chicken breasts in 1-inch cubes (or as small as you'd like) and toss them into a casserole dish. Pour the cream of mushroom all over the chicken. Also add heaping spoon full of miracle whip and stir together. When broccoli is finished, add this to the mixture in the dish and stir until well blended. Smooth the top over and pour entire package of cheese over the top until even distributed.

Place in preheated 350°F oven and cook for 40 to 45 minutes. When casserole is at 15 minutes from being done, heat water to boiling and cook the egg noodles until soft. When everything is finished, put egg noodles on plate and serve the casserole over the noodles.

I would say this serves about six people.

Submitted by: Stephanie Holden