Creamy Swiss Chicken And Noodles

Chicken breasts go Swiss in a creamy broccoli and noodle casserole. MORE+ LESS-

By Pillsbury Kitchens

September 23, 2008

oz. (3 cups) uncooked wide egg noodles

teaspoons oil

lb. boneless skinless chicken breast halves, cut into 1/2- inch pieces

cups frozen broccoli florets

1/2

cup white wine

(10 3/4-oz.) can condensed cream of onion soup

oz. (1 cup) shredded Swiss cheese

teaspoons Dijon mustard

1/8

teaspoon pepper

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1

Cook noodles to desired doneness as directed on package. Drain; cover to keep warm.
2

Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add chicken; cook 2 to 3 minutes or until browned, stirring frequently. Add broccoli; cook 3 to 4 minutes or until hot, stirring occasionally.
3

Reduce heat to medium-low; stir in wine. Cover; cook 4 to 5 minutes or until chicken is no longer pink in center and broccoli is tender.
4

Add cooked noodles, soup, cheese, mustard and pepper; mix well. Cook until thoroughly heated and cheese is melted.