INGREDIENTS

  • 2 1/2 lbs chicken , cooked and cubed
  • 8 ounces pkd wide egg noodles
  • 1 (10 1/4ounce)can cream of chicken soup
  • 1 (10 1/4ounce)can cream of celery soup
  • 1 (10ounce)package frozen broccoli
  • 1 (1 1/4ounce)package dry onion soup mix
  • 1 egg
  • 1 (10ounce)can milk (soup can)
  • 8 ounces grated cheddar cheese

DIRECTIONS

  1. Boil noodles, drain and set aside.
  2. Rinse broccoli in hot water and drain.
  3. Mix the soups (dry and wet), milk and egg together in a small bowl.
  4. Grease a 9×13" baking dish.
  5. Put noodles in the bottom of the pan, add chicken and then top with broccoli.
  6. Pour soup mixture over the top and sprinkle with cheese.
  7. Cover with foil and bake at 350 for 45 minutes.