This week’s recipe comes from “Families On The Go: A Busy Mom’s Guide to Make-Ahead Meals” by Suzie Roberts. Suzie really emphasizes the importance of eating meals, especially dinner, together as a family, which is why she wrote this book. Each recipe comes with directions on how to freeze it so that you can quickly put dinner on the table at a later date and enjoy the family time it brings. She also shares tons of tips on how to make meals as a family not only a common occurrence, but a memorable one as well. As she says in her introduction “This book is for the family who wants to make memories and traditions, for the family who wants to be stronger and keep memories alive, and for the busy family who wants to enjoy their time together.”
With that here is today’s recipe:
Kid pleasing, Mom approved
1 (12 oz.) pkg. wide egg noodles
Â¼ cup chopped onion
2 Tbsp. butter or margarine
2 cups cooked and cubed chicken breasts
2 cups frozen chopped broccoli
2 cans cream of chicken soup
Â½ cup milk
Â¼ tsp. dried thyme
Â½ tsp. salt
1 tsp. pepper
2 cups shredded cheddar cheese
Cook noodles according to package directions. (Half the time if freezing.) Drain. SautÃ© onion in butter. Add chicken, broccoli, soup, milk, and seasonings. Cook until broccoli is tender. Add noodles and mix well. If freezing, see directions below. Otherwise, place in a greased 9×13 pan. Cover and bake at 375 degrees for 30 minutes. Uncover, top with cheese and bake an additional 10 minutes until cheese is melted.
Freezing directions: Place in a greased disposable aluminum pan. Cover and freeze. Include a bag of shredded cheese to top with.