INGREDIENTS
8 oz
egg noodles (About ¾ of a 1 lb. bag)
2
boneless/skinless chicken breasts, cut into cubes
Salt/Pepper
1 10.5 ounce can
cream of mushroom soup
1/4 cup
milk
1
bag frozen broccoli florets
8 oz
sharp cheddar cheese, shredded (I use a block of Cabot extra sharp)
Nonstick cooking spray
1/2 cup
French’s crispy fried onions