6 ozs. dried medium noodles (3 cups)

12 ozs. skinless, boneless chicken breast halves, cut into bite-size pieces

1 tablespoon veg. oil (optional)

1 1/2 cups sliced fresh mushrooms

1/2 cup sliced green onions (4)

1/2 cup chopped red sweet pepper

1 10.75 oz. can condensed cream of broccoli soup (we used cream of mushroom)

1 8 oz. carton diary sour cream

1/4 cup chicken broth

1 tsp. dry mustard

1/8 tsp. ground black pepper

1 10 oz. package frozen chopped broccoli, thawed and drained (we used fresh broccoli)

1/4 cup fine dry bread crumbs

1 tablespoon butter or margarine, melted

1. Cook noodles according to package directions, drain and set aside.

2. Meanwhile, coat a large skillet with nonstick cooking spray. Preheat over medium heat. Add chicken to skillet. Cook and stir about 3 minutes or until chicken is no longer pink. Transfer chicken to a large bowl.

3. If needed, add vegetable oil to skillet. Add mushrooms, green onions, sweet pepper (and fresh broccoli is using) to skillet. Cook and stir over medium heat until vegetables are tender.

4. Transfer vegetables to bowl with chicken. Stir in soup, sour cream, chicken broth, mustard, and black pepper. Gently stir in cooked noodles and broccoli.

5. Preheat oven to 350 degrees. Spoon chicken mixture into a greased 2 quart square baking dish. In a small bowl, combine bread crumbs and melted butter, sprinkle over chicken mixture.

6. Cover casserole with foil. Bake for 30 minutes. Uncover and bake about 15 minutes more or until heated through. Makes 6 servings.