ramen broccoli cheese casserloe/soup

★★★★★ 1 Review
rrsuttles avatar
By ravishing rubbies
from michigan, WY

everyone who tries it loves it.because it is hearty,cheesy,and warms you up on the inside out on a cold cold day.i must confess that it was created from the top of my head.but it was a delicious invention. i hope you all enjoy.tip:you may also add extra cheddar cheese on top of it when serving for the cheese lover's in your life.

★★★★★ 1 Review
serves 3 TO 4 INDIVIDUALS
prep time 1 Hr
cook time 2 Hr 30 Min

Ingredients For ramen broccoli cheese casserloe/soup

  • 2-3 pkg
    ramen noodles or ! box of angel hair noodles
  • 2-3 Tbsp
    lstowfat butter or butter substitute
  • 1-2 lg
    chicken breast halves,skinless boneless&shredded
  • 1 sm
    can of cream of chicken soup
  • 1 pkg
    kraft sharp cheddar cheese grated
  • 2-3 Tbsp
    onion powder
  • 1 1/8 tsp
    celery powder
  • 1 tsp
    salt
  • 1 lg
    onion diced
  • 1-2 md
    garlic cloves minced
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How To Make ramen broccoli cheese casserloe/soup

  • 1
    IN A LAGE POT BOIL WATER AND SALT.WASH HANDS. SEASON THE MEAT WITH THE ONION POWDER AND BLACK PEPPER.ADD THE CHICKEN TO THE BOILING WATER,THEN ADD ONION AND GARLIC.COVER WITH A LID AND REDUCE HEAT TO MEDIUM LOW.COOK FOR 21/2HOURS.TURN MEAT OFF.SKIM OFF FAT FROM THE TOP,LET MEAT COOL TO ROOM TEMPERATURE.ONCE COOLED SHREDD MEAT AND PLACE IN A BOWL.
  • 2
    NOW PLACE THE SHREDDED CHICKEN IN ANOTHER LARGE POT.ADD YOUR CREAM SOUP ALONG WITH 3 CANS OF WATER.COOK YOUR NOODLES;DRAIN WELL ADD TO THE POT STIR WELL WITH A PLASTIC SPOON,TO COAT WELL.ADD IN THE TENDER COOKED BROCCOLI THAT HAS BEEN DRAINED.
  • 3
    MIX ALL OF THE INGREDIENTS TOGETHER WELL.ADD THE CHEESE OR CHEESE BLEND MIX WELL ANDLET SIMMER ON THE LOWEST SETTING FOR 15-20MINUTES MORE.ADD SOUP TO BOWLS TOP WITH MORE CHEESE IF DESIRED AND SERVE WITH CRACKERS OR HOMEMADE CORNBREAD.I SUGGEST CORNBREAD.

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