ramen broccoli cheese casserloe/soup
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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)
yield
3 TO 4 INDIVIDUALS
prep time
1 Hr
cook time
2 Hr 30 Min
Ingredients For ramen broccoli cheese casserloe/soup
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2-3 pkgramen noodles or ! box of angel hair noodles
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2-3 Tbsplstowfat butter or butter substitute
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1-2 lgchicken breast halves,skinless boneless&shredded
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1 smcan of cream of chicken soup
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1 pkgkraft sharp cheddar cheese grated
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2-3 Tbsponion powder
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1 1/8 tspcelery powder
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1 tspsalt
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1 lgonion diced
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1-2 mdgarlic cloves minced
How To Make ramen broccoli cheese casserloe/soup
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1IN 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.
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2NOW 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.
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3MIX 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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