Ingredients

• 1 (14-oz) can chicken broth
• 2 (10.75-oz) cans condensed cream of mushroom soup
• 1 (10.75-oz) can condensed Cheddar cheese soup
• 1 (4-oz) can mushroom pieces (drained)
• Cooking spray
• 1 (20-oz) bag frozen diced chicken breasts
• 8 oz extra wide egg noodles
• 15 round buttery type crackers

Steps

1. Preheat oven to 400°F. Preheat large 4- to 5-quart saucepan on medium-high 1–2 minutes; add broth, soups, and mushrooms. Whisk until thoroughly blended, cover, and bring to a boil, stirring occasionally.
2. Coat 9- x 13-inch baking dish with cooking spray. Arrange chicken in bottom of dish.
3. Stir noodles into boiling soup mixture and return to boil. Boil 3 minutes, stirring occasionally.
4. Pour noodle mixture over chicken. Crush crackers while sprinkling over top of casserole. Lightly coat cracker topping with cooking spray. Bake 15 minutes and until 165°F. Let stand 5 minutes before serving.

Ingredients

• 1 (14-oz) bag frozen California blend vegetables (broccoli, cauliflower, and carrots)
• 1 tablespoon butter
• ½ tablespoon seasoned salt

Steps

1. Place vegetables in microwave-safe bowl. Cover and microwave on DEFROST (30% power) 5 minutes, stirring once.
2. Preheat large sauté pan on medium-high 2–3 minutes. Drain any water from vegetables.
3. Place butter in pan; swirl to coat. Add vegetables and seasoned salt; cook 7 minutes, stirring frequently, until vegetables are tender. Serve.