1 lb chicken breasts, seasoned with salt and pepper and cut into small cubes1 TBS butter or vegetable oil
16 oz wide egg noodles
16 oz bag frozen broccoli
1 can cream of chicken soup
16 oz bottle ranch dressing
½ c milk
2 c shredded mozzarella cheese, divided
Melt butter/heat oil over medium heat, and cook chicken pieces until cooked through.
Meanwhile, begin boiling water for noodles and preheat oven to 400F. Cook egg noodles for 5 minutes once it reaches a boil, then drain.
In a large bowl combine chicken, broccoli, soup, ranch, and milk. Once well mixed stir in egg noodles and ½ c cheese into the mixture. Place mixture in a greased 9x13 dish and top with the rest of the shredded cheese. Bake for 15-20 minutes or until bubbles form around the edges and cheese is melted.
