1 bag extra wide egg noodles
1 bag frozen chopped broccoli
16oz Velveeta cheese
1 cup milk
1 bag frozen chicken breast tenderloins
2 cups chicken broth
1 tsp garlic powder
1 tsp paprika
1 tsp minced onion
salt & pepper to taste
I placed the chicken breasts in the crock pot and covered them with the chicken broth so I would be able to shred them later. Cooked on low for 4-6 hours. Shred with fork.
Boil noodles per bag directions. When I drained the water, I drained it into another pot so I could use the already steaming water to soften the frozen broccoli. Then I drained broccoli and set aside.
Dice your cheese into cubes over low heat. Mix with milk until everything is well melted. I totally cheat and do like 30 seconds at a time in the microwave, stiring in between. Approximately 2 minutes this way, but the stiring is very important. Add in spices.
Mix everything together. Put in casserole dish. You may choose to top with some more cheese at this point. I did not. I popped it in the oven for 5-10 minutes on 350 just to insure everything was mixed and melted together.
Serves 6.
| Calories 498 Carbs | 49 Fat | 9 Protein | 52 Sodium | 725 Fiber | 4 |
