Dylan’s favorite casserole

This is one of my 4 year old bestest friends favorite dishes. He is a picky eater when it comes to eating his veggies but if you put cheese on them he will eat just about any veggie you give him. So if ya’ll have picky veggie eaters try this I am sure they will like them. Now Dylan will not eat mushrooms for nothing. So when he is visiting I just omit the sliced mushrooms.

Dylan’s Chicken Broccoli Casserole

2 cups dry wide noodles cooked according to package
2 teaspoons olive oil
1 (8-ounce) package mushrooms, sliced
1/2 red bell pepper, seeded and chopped
1/2 teaspoon salt 1 (7-ounce) package broccoli florets
1 (10 3/4-ounce) cans fat-free cream of mushroom soup
1 cup chicken broth 2 cups chopped cooked chicken
3/4 cup grated sharp white Cheddar cheese

Prepare noodles according to package directions; drain. Preheat the oven to 350° F. Spray a 1-quart baking dish with nonstick spray. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, bell pepper and 1/4 teaspoon salt. Cook, stirring occasionally, until tender, about 5 minutes. Stir in the broccoli and cook, stirring, 2- 3 minutes. Combine the soup and chicken broth in a small bowl until blended. Add the soup, chicken, and cooked noodles to the skillet; heat through. Spoon the mixture into the baking dish. Sprinkle with the cheese. Bake, covered, until the cheese is melted and the mixture is bubby, 20 – 25 minutes.