Creamy Chicken and Broccoli Bake

One of the things I love about fall is the thought of all those warm, comfort foods we can enjoy again. As much as I love to cook, I must confess there are those sticky, 95 degree days where you don't even feel like eating. That's when we live on cold pasta and veggie salads! I have many variations of this recipe-this is one of Dwayne's favorites.

6 ounces medium egg noodles

3/4 pound skinless, boneless chicken

breast, cut into bite-size pieces

4 green onions, sliced

1/4 cup chicken broth

2 cloves garlic, minced

1 10-3/4-ounce can reduced-fat, reduced

sodium condensed cream of broccoli

or cream of chicken/broccoli soup

1 8-ounce container light sour cream

1 teaspoon dry mustard

1/4 teaspoon pepper

1 10-ounce package frozen chopped broccoli, thawed

1/4 cup fine dry bread crumbs

1 tablespoon butter, melted

Spray a 13x9 baking dish with cooking spray. Set aside. Cook noodles according to package directions, except omit salt or oil. Drain; rinse with cold water and drain. Spray a large skillet with cooking spray. Add the chicken. Cook and stir over medium heat for 3 minutes or until done. Transfer from the skillet to a large mixing bowl. Add green onions, broth and garlic to skillet. Bring to a boil; reduce heat. Simmer, covered, about 3 minutes. Transfer to the large bowl with the chicken. Add soup, sour cream, dry mustard and pepper to chicken mixture. Gently stir in the noodles and broccoli. Spoon into prepared baking dish. Mix bread crumbs and melted butter. Sprinkle over noodles. Cover with foil. Bake in a 350 degree oven for 30 minutes. Remove foil; bake for an additional 10-15 minutes or until heated through. 8 servings