3 or 4 chicken breasts (boneless)
1 (10 oz.) can cream of broccoli soup
1/2 (12 oz.) bag Dutch egg noodles
1 (10 oz.) bag frozen broccoli florets (I use "steamfresh")

Set chicken breasts in 8x8 or 9x9-inch glass baking dish. Pour the cream of broccoli soup over chicken. If chicken is not covered add half a can of water (use empty soup can).

Bake chicken at 350°F until done. Cook egg noodles as directed on package.

When serving, place noodles first, then chicken and broccoli sauce over the noodles. Set broccoli florets on plate to add color, and for a healthy side that goes with the meal.

Serves 3 or 4.

Submitted by: Miranda Walsen