Chicken and Noodle Casserole

Chicken and Noodle Casserole



16 ounces wide egg noodles

2 chicken breasts, cooked and cut into 1-inch cubes

1 14-ounce can mixed vegetables, drained

1 cup fresh broccoli florets

1 can cream of chicken soup

1 can cream of broccoli soup

_ teaspoon ground sage

_ teaspoon salt

_ teaspoon black pepper

_ cup milk

2 cups shredded, extra sharp cheddar cheese


  Directions Cook PIGGLY WIGGLY wide noodles according to package instructions; drain. In a 2-quart saucepan, mix cooked chicken and the remaining ingredients, except the cheese. Cook over medium heat until broccoli is crisp-tender, about 5 minutes. Combine with egg noodles. Spread into a greased 9 x 13-inch pan. Cover and back at 350 degrees for 20 minutes. Remove from oven, cover with grated cheese; return to oven and bake uncovered for 15 minutes more. Servings 6