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Coat a 3-quart rectangular baking dish with cooking spray; set dish aside.
Cook noodles according to package directions; drain. Rinse with cold water; drain again.
Meanwhile, coat a large skillet with cooking spray. Heat over medium heat. Add chicken to skillet. Cook and stir about 3 minutes or until chicken is no longer pink. Transfer chicken from the skillet to a large bowl.
Add mushrooms, green onions, and sweet pepper to skillet. Cook and stir until vegetables are tender. (If necessary, add 1 tablespoon cooking oil to skillet).
Transfer vegetables to bowl with chicken. Stir in soup, sour cream, broth, mustard, and black pepper. Gently stir in cooked noodles and broccoli.
Spoon chicken mixture into prepared baking dish. Mix bread crumbs and melted butter; sprinkle over chicken mixture. Bake, covered, in a 350°F oven for 30 minutes. Uncover and bake about 25 minutes more or until heated through.